Scale

2 tablespoons olive oil

1 small white onion, peeled and diced

1 large carrot, peeled and diced (or 1 cup baby carrots, diced)

1 pound asparagus, cut diagonally into bite-sized pieces

4 ounces sugar snap peas, halved

3–4 cups chopped broccoli florets (about 1 medium head)

2 cloves garlic, minced

8 ounces baby bella mushrooms, sliced

1 pint cherry tomatoes, halved

4 ounces feta cheese, crumbled

12 large eggs, whisked

½ cup milk

Salt and pepper, to taste

Cooking spray for greasing

Preheat and Prepare: Preheat the oven to 350°F. Grease a 9×13-inch baking dish with cooking spray.
Sauté Onion: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onion and sauté for 4–5 minutes until soft.
Cook Vegetables: Add the remaining olive oil, carrot, asparagus, snap peas, broccoli, and garlic. Stir to combine. Cook for 8–10 minutes until softened.
Add Mushrooms and Tomatoes: Stir in mushrooms and cherry tomatoes. Cook another 3–4 minutes until slightly tender.
Layer the Dish: Transfer half the cooked vegetables to the baking dish. Spread evenly. Sprinkle with half the feta cheese. Repeat with the rest of the vegetables and feta.
Whisk Eggs and Milk: In a separate bowl, whisk together the eggs, milk, salt, and pepper until smooth.
Assemble and Bake: Pour the egg mixture evenly over the vegetables and cheese. Bake uncovered for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the casserole rest for 5 minutes before slicing. Serve warm.