Cheesy Vegetable Egg Bake

• 2 tablespoons olive oil
• 4 ounces cremini mushrooms
• 1 cup broccoli florets
• 12 asparagus spears
• 1/2 red bell pepper
• 1/4 red onion
• 12 eggs
• 1/2 cup whole milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces shredded mozzarella cheese
• 4 ounces shredded cheddar cheese
• 2 ounces grated Parmesan cheese

1. Preheat the oven to 350u0b0 F.
2. Spray a 9x13" casserole dish with nonstick cooking spray.
3. Thinly slice the mushrooms. Finely dice the broccoli, asparagus, bell pepper, and red onion.
4. Set a large skillet over medium-high heat and add the olive oil. Once shimmering, add the vegetables to the pan. Cook for 7-8 minutes, stirring occasionally with a rubber spatula, until the mushrooms are shrunken and browned, and the broccoli, asparagus, pepper, and onion are softened. Remove from the heat.
5. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper. Add the vegetables and shredded cheeses. Fold with a rubber spatula until the ham, peppers, and cheeses are evenly distributed.
6. Pour the mixture into the prepared casserole dish.
7. Transfer the dish to the middle rack of the preheated oven.
8. Bake the casserole for 40-45 minutes, until it is golden brown on top and a toothpick inserted in the center comes out clean.
9. Remove the pan from the oven. Allow the casserole to cool for at least ten minutes before serving.
10. Cut the casserole into squares, or simply transfer to a plate with a large spoon. Serve.

olive oil, cremini mushrooms, broccoli florets, red bell pepper, red onion, eggs, milk, salt, black pepper, mozzarella cheese, cheddar cheese, parmesan cheese

Taken from www.yummly.com/recipe/Cheesy-Vegetable-Egg-Bake-9029564 (may not work)