Keyword: breakfast pie crustless, impossible breakfast pie
Servings: 8slices
Calories: 214kcal
Author: Anne
Prevent your screen from going dark
Scale this Recipe 8slices
Ingredients
6eggs
1/2cupwhole wheat flour
1/2cupmilk
3ounceschopped mushroomsabout 4 medium caps
1/2cupdiced vegetables such as : broccolizucchini, spinach, asparagus, tomatoes, kale)
1/8cupdiced red bell pepper
1/4cupdiced onionapproximately 1/2 small onion
1/2cupgrated cheese such as cheddarjack, parmesan, Swiss
1/8teaspoonground nutmeg
Instructions
Preheat the oven to 400 degrees.
Chop the vegetables.
Heat the olive oil in a skillet and cook the vegetables for 3 to 5 minutes.
Turn the heat off and spread the shredded cheese over the top.
Whisk the eggs, flour and nutmeg together in a mixing bowl.
Pour the mixture over the vegetables and cheese in the pan and bake for 20 to 25 minutes.
Remove the pie from the oven and allow it to cool off for at least five minutes before slicing.
Notes
Store leftovers in the refrigerator for up to four days in the refrigerator.Freeze leftovers for up to three months, and defrost in the refrigerator before reheating.Serve with a side of potatoes and fresh fruit for a complete breakfast