This recipe was submitted by Kimberly Sheppard of Birthly Moms, one of our doulas and instructors, and it comes from the Mediterranean Dish. She loves making this dish for breakfast because it’s delicious, good for you, and as a bonus, it freezes well!
7 to 8 large eggs
1 ½ cups milk (I used 2% milk)
½ tsp baking powder
Kosher salt and black pepper
1 tsp dry oregano
1 tsp sweet paprika
¼ tsp nutmeg
3 slices bread (toast), cut into ½ 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
Heat oven to 375 degrees F and adjust an oven rack to the middle
In a large mixing bowl, whisk together the eggs, milk, baking powder, salt, pepper, and spices.
To the egg mixture, add the bread pieces, shallots, tomatoes, mushrooms, artichoke hearts, kalmata olives, feta and parsley. Mix until everything is well combined.
Lightly brush a 9″ x 13″ casserole dish with extra virgin olive oil. Transfer the egg and vegetable mixture into the casserole dish and spread evenly. Arrange the bell pepper slices on top.
Place the egg casserole on the middle rack of your heated oven and bake for about 35 to 45 minutes or until the eggs are cooked through and the center of the casserole looks firm (test with a toothpick or a fork).
Allow a few minutes for the casserole to settle before cutting through and serving. Serves 12.