Egg & Vegetable Pie (Vegetarian)

Oh, My Veggies!

Who needs a Domino’s meat-lover’s pizza, when you can have an equally (if not more) delicious piece of veggie-lovers pie? Though the winter nights are far ahead, this warm meal will hit all of your taste bud spots. And what better way to get your serving(s) of vegetables than in a lovely pie?

Although this is a Vegetarian dish, I’m confident that my meat-lover comrades will develop a delight in it. Furthermore, you might also be surprised of the ingredients; it’s one heck of a combo and it’s a recipe to try & to die for! Though, no dying here, if you know what I mean. #VegetarianJokes #AnimalLover #Badumtss

So, let’s begin, to dig in!


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First, is the Setup; you need to gather all of your ingredients;

The way that I like to do it when I cook, is to have all of my food items on the kitchen counter and have a container for each ingredient with the amount that I will be needing for the recipe and put the left over items back in its proper place. This way I will have a clean counter space that is tidy, organized and ready for some chopping magic!

cauliflower-and-broccoli(The main vegetables in the recipe)

Broccoli: is an excellent source of vitamin K, fiber, vitamin E, phosphorus, vitamin B1, vitamin A, potassium, protein (4.8 grams), copper, along with the vitamins below:

Vitamin A 18% Vitamin C 220%
Calcium 7% Iron 6%
Vitamin D 0% Vitamin B-6 15%
Vitamin B-12 0% Magnesium 7%

Cauliflower: is a good source of protein (11 grams) more so than Broccoli, as well as these vitamins:

Vitamin A 0% Vitamin C 472%
Calcium 12% Iron 13%
Vitamin D 0% Vitamin B-6 55%
Vitamin B-12 0% Magnesium 22%

 

Prep time: 30 minutes | Cook time: 40 minutes | Total time: 1 hr 10 minutes

Author: Stacy Annette Gonzalez

Recipe type: Lunch/Brunch

Serves: 8-10 people


Ingredients:

  • 1 cup of powdered Parmesan cheese
  • 1/2 a bunch or packet of green onions
  • 2 tbsp of coconut or olive oil
  • 1 cup of whole or skim milk
  • 1 large cauliflower head
  • 18 eggs (white or brown)
  • 2 1/2 tbsp of Chia seeds
  • 1 large broccoli head
  • 1 large white onion
  • 1 1/2 tsp of pepper
  •  1 tsp of cumin
  • 1 large potato
  • 1 tsp of salt
  • a pinch or two of the Asian-Peruvian seasoning; Ajinomoto (adds the Umami flavor to dishes or the “Fifth Taste”).

Instructions:

  1. Wash your vegetables
  2. Preheat oven to 370°F
  3. Begin to chop your vegetables, white onion, green onion and potato (chop potato last, so it won’t brown from the Oxygen).
  4. Chop the broccoli and cauliflower leaving at least an inch of its stem, cut them into 1 1/2 inch pieces.
  5. Dice the large white onion
  6. Cut in thin pieces the green onions
  7. Chop your potato in thin slices, like a french fry but half the width of one.
  8. Take either a large glass or metal pan (a lasagna pan is preferable, because it is large enough to hold all of the mixed ingredients instead of having to use 2 separate small/medium sized pans) and coat it with the 2 tbsp of coconut or olive oil.
  9. In a large separate bowl, mix the 18 eggs, 2 1/2 tbsp of Chia seeds, 1 cup of Parmesan cheese, 1 large potato, chopped broccoli, cauliflower, 1 tsp of salt, and 1 1/2 tsp of pepper, 1 tsp of cumin.
  10. Mix all of the ingredients, very well and taste the salt. (Add more salt if needed or according to liking, however the 1 cup of Parmesan cheese should add most of the flavoring to the dish).
  11. Pour the mix in the oil coated pan or glass dish, cover with aluminum foil and cook for 40 minutes on 370°F heat.
  12. Leave it to cool for 10-15 minutes and bon appétit!

Foodblog2

(Here is the same image from before; I only took 2 photos for this recipe. I’ll make sure to take more the next time!)

— Enjoy this recipe! Comment if you have any questions!

À bientot,

Stacy Annette Gonzalez

“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.”

 

 

 

 

 

 

 

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