This is another terrific ‘clean out the fridge dish’ that is similar to an omelet but so much easier to prepare. Adding leftover cooked pasta makes this breakfast or brunch casserole extra hearty and satisfying. Feel free to vary the vegetables you include based on whatever needs using up and, of course, you can make a vegetarian version by omitting the meat. I like to stir together the ingredients the night before then cover and refrigerate the bowl; in the morning I just give the mixture a quick stir before transferring to the dishes and baking. Non-dairy cream, milk and cheese work well in this dish also.
- 1 teaspoon (5 mL) olive or canola oil
- 1/2 cup (125 mL) diced onion
- 1/2 cup (125 mL) thinly sliced mushrooms, zucchini or peppers
- 3 eggs
- 1/4 cup (60 mL) cream or milk
- 1/4 teaspoon (1.25 mL) each salt and pepper
- 1/4 cup (60 mL) diced cooked bacon, ham, salami or prosciutto (optional)
- 1 cup (250 mL)) finely chopped cooked pasta
- 1/2 cup (125 mL) grated mozzarella
- 2 tablespoons (30 mL) grated parmesan
- 1/2 cup (125 mL) diced tomatoes
- 1 tablespoon (15 mL) minced chives, green onion tops, parsley or basil
- Preheat oven to 375F. Grease two 1 cup (250 mL) ramekins or four 3/4 cup (185 mL) ones and place on a baking tray then set aside.
- In a small skillet, heat oil and cook onions over medium heat, stirring often, until softened, 3 – 4 minutes. Add mushrooms (or other vegetables) and cook, stirring, for 3 – 4 minutes more, until vegetables are soft.
- In a bowl, whisk together eggs, cream or milk, salt and pepper until eggs are well-beaten and mixture is smooth.
- Stir in the bacon, chopped pasta, mozzarella and parmesan. Gently fold in tomatoes and chives.
- Divide the mixture evenly among prepared baking dishes.
- Bake for 23 – 25 minutes, until egg is set (jiggle baking tray to test). Remove pan from oven and let sit 3 minutes before serving.
Serves 2 - 4 (depending upon the size of your ramekins); recipe can easily be multiplied.