Easy Egg Casserole

I love this recipe. Nearly everything can be sourced locally.  It uses up what vegetables you are harvesting at the moment. You can use up leftovers. You can bake it in whatever casserole dish is clean at the moment. (Yeah, I didn't wash the dishes last night. So shoot me.) If you like cheese, sprinkle some over the top before you bake it. If you like sausage or ham, add some in with the vegetables.

It's so easy and flexible.  The basic method: saute some vegetables, pour eggs over the top, bake.

Easy Egg Casserole

1 tsp olive oil or butter
1 medium onion, chopped
1 garlic, minced
2-4 cups chopped vegetables* of your choice
1/2 - 1 tsp herbs of your choice (thyme, basil, parsley are nice)
8 eggs
1/4 cup milk (or your favorite unsweetened milk-like product)

1. Saute the onion, garlic, and vegetables in the olive oil.  Add the herbs. 
2. Beat the eggs.  Add the milk, and stir until everything is uniform (or whatever).
3. Spray or butter a rectangular casserole dish.  I've used everything from 7"x11" to 9"x13" and it comes out fine.
4. Bake at 375 for 30 minutes or until set in the middle.

 * Here are some vegetable options:

• mushrooms 
• broccoli
• greens (spinach and kale are particularly good)
• leftover cooked potatoes (yum!), carrots, green beans
• grated raw carrots
• peppers
• summer squash

Here's another photo: