Name: Vegetarian Egg Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 pieces
Ingredients: 7 to 8 large eggs; 1 1/2 cups milk (I used 2% milk); 1/2 tsp baking powder; Kosher salt and black pepper; 1 tsp dry oregano; 1 tsp sweet paprika; 1/4 tsp nutmeg; 3 slices bread (toast), cut into 1/2 inch pieces (use whole grain bread for Mediterranean diet option); 2 shallots, thinly sliced; 1 tomato, small diced; 3 oz sliced mushrooms (any kind), optional; 4 oz artichoke hearts from a can, drained and quartered; 2 oz pitted kalamata olives, sliced; 2 to 3 oz crumbled feta cheese; 1 oz chopped fresh parsley (about 1 cup loosely packed); Extra virgin olive oil (I used Private Reserve Greek olive oil); 1 bell pepper (any color), sliced into rounds