While looking for a recipe for a vegetarian breakfast casserole, I came across this one on The Kitchn. The recipe is simple and uncomplicated. Like most casseroles, this one too can be assembled the night before and refrigerated, and baked just before you are ready to eat the next morning. I scaled down the ingredients to make just 3-4 servings and also decreased the baking time a bit. I did not have any shredded cheese, so I used a little bit of the crumbled feta that I had. I would definitely go with cheddar or even mozzarella cheese next time; feta does not do too well here.
Ingredients:
(3-4 servings)- 4 cups frozen shredded potatoes
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, crushed
- 1 tsp red pepper flakes
- 2 Tbsp sun-dried tomato paste
- A handful of basil leaves, chopped
- 2 cups thinly sliced mixed bell peppers
- 5 eggs
- ½ cup cottage cheese
- ¼ - ½ cup milk
- 2 Tbsp crumbled feta cheese
- Salt
- Pepper
Method:
Preheat the oven to 350 F. Coat a baking dish with a little bit of oil.
Heat the oil in a skillet over medium-high heat. Add the onion, garlic, red pepper flakes, tomato paste, and salt and cook for 2 minutes. Add the bell peppers and chopped basil and cook till the peppers soften a bit.
Combine the eggs, cottage cheese, milk, feta cheese, salt and pepper in a large bowl. Beat with a fork until smooth. Add the shredded potatoes and the vegetable mixture in the skillet to the rest of the ingredients in the bowl and mix well.
Transfer the mixture to a baking dish and bake for 30-35 minutes, or until puffed and golden.
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