Egg Casserole

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I think this is technically a frittata. We always called it a quiche but it has no crust. This requires little prep time, is flexible, is easy, feeds a crowd, can be easily adapted for cholesterol and calorie watchers, and makes good leftovers. Good hot or cold, at any meal. Mom likes it with salsa over it. I like to put it in a sandwich with tomato slices.

From my mom:

9 x 13 inch baking dish

1 tablespoon melted butter

2 to 3 pints egg substitute (small cartons; if you use three you might want to bake this in two smaller pans)

8 ounces shredded cheese (we use a bag of Asiago or Italian blend, or some other strong-flavored cheese. Use a bit more if you’re using more egg)

8 to 16 ounces chopped spinach (1/2 to 1 bag frozen, thawed and drained), French-cut green beans, shredded zucchini, chopped collards, whatever. Mom thought 16 ounces was too much but I like lots of green stuff in my egg pie.

1 onion, chopped

Optional:
Chopped ham, shrimp, other vegetables, mushrooms, bacon bits, crumbled sausage, green onion, cooked rice, crumbled leftover cornbread, seasonings, diced jalapeños, etc. to taste.

Preheat oven to 350.

Mix everything. Pour into lightly buttered or PAM-ed dish(es). Bake 45 minutes or until it’s completely set.

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