Spring Vegetable Egg Casserole

Ingredients

• Salt
• Garlic
• Eggs
• Milk
• Egg
• Pepper
• Onion
• Feta cheese
• Cherry tomatoes
• Carrot
• Half
• Mushrooms
• Tomatoes
• Asparagus
• Snap peas
• Cooking spray

Directions

1. Turn the oven on to 350°F. Mist a 9 x 13-inch baking dish with cooking spray. In a large saute pan, warm 1 tablespoon oil over medium-high heat. Put in the onion and cook for 4-5 minutes, just until it turns tender and translucent.
2. Add the remaining 1 tablespoon of oil to the pan, along with the carrot, asparagus, snap peas, broccoli and garlic. Toss the vegetables to mix them, then keep them on the heat for about 8-10 minutes, stirring from time to time, until they are softened and fully cooked. Mix in the mushrooms and cherry tomatoes, and continue stirring for another 3-4 minutes.
3. Move about half of the vegetable mixture into the prepared baking dish, spreading it into a level layer. Top that layer with half of the feta cheese. Layer the remaining vegetables over it, keeping them even, and sprinkle on the rest of the cheese.
4. In a separate mixing bowl, beat the eggs with the milk and a generous pinch of salt and pepper until well blended. Pour the egg mixture across the vegetables as evenly as possible.
5. Bake for 30-40 minutes, until a toothpick tested in the center comes out clean. Serve immediately.