Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 large onion diced
- 1 jalapeño diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 1 clove garlic minced
- 3/4 cup mushrooms sliced
- 12 large eggs
- 1/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cheddar cheese shredded
- Fresh chopped parsley for garnish
Instructions
- Preheat the oven to 375°F. In a skillet, heat olive oil over medium heat. Add onions, cook until translucent, about 3 minutes. Add bell peppers, mushrooms, jalapeño, and garlic; sauté until tender. Remove from heat.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in the sautéed vegetables. Pour the mixture into a greased 9x13 inch baking dish. Sprinkle shredded cheddar cheese evenly on top.
- Bake in the preheated oven for 35 minutes or until the casserole is set and has browned on top. Let cool for 5 minutes before serving. Garnish with parsley.
