Broccoli, Bell Pepper and Leek Oven Omelette
A guest post from our customer Sara Ann:
My twenty-something vegetarian nephew asked for “something broccoli.” I was in the mood for comfort food, so here is what happened. Is it a casserole? Is it a crustless quiche? I’ll let you decide….
1 bunch baby broccoli, chopped (I use a lot of the stem as well as the flowers)
1 large red pepper, diced
1 leek, cleaned well and diced
2 tablespoons olive oil
Saute all the above in a skillet over medium heat for 7-10 minutes, until vegetables start to soften.
In the meantime, in your casserole dish, whisk together:
7 ounces sharp cheddar cheese, shredded (what I had left over from something else)
2 ounces crumbled feta cheese (ditto)
1/4 cup milk (I had this delicious organic raw milk that a friend of mine gave me)
1 teaspoon mixed italian seasonings (basil, rosemary, oregano)
1/4-1/2 teaspoon pepper, to taste
I’m not cooking with salt due to heart issues. I didn’t miss it in this dish, but if you can’t stand cooking without it, add a little salt.
Add the sauteed vegetable mixture to the casserole dish, mixing well. As you are mixing, watch out for little globs of cheese that want to stick to the corners. Bake at 375 for 35 minutes, or until top is browned a little and the center is puffed up like a little hill. Let it sit for 10-15 minutes before serving.
This will serve 6 as an entree, unless some of them like it as much as I do — in which case you better double it.
Sara Ann Conkling has written for several major newspapers, including the Philadelphia City Paper, the Burlington (Vermont) Free Press, and the OrlandoSentinel. Locally, she has edited a few smaller publications, and a few books. She currently writes press releases and website content for businesses, non-profit organizations, and artists who care how their stories get told. She is very excited to be writing for Space Girl Organics.