1 cup chopped leeks, white and light green parts only (1 large or 2 small leeks) – substitute shallots or scallions if you cant find leeks.
1-1/2 cups medium diced butternut squash
8 large eggs
2 Tbsp milk – i used 2%
1/2 of a small yellow bell pepper
4 oz shredded cheese – of your choice
1/4 tsp cinnamon
2 large garlic cloves
2 Tbsp fresh thyme
2 Tbsp chopped fresh flat-leaf parsley
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 375°F. Spray a 9×13 inch casserole dish with cooking spray, and set aside.
In a bowl toss the squash, bell pepper salt, pepper, garlic,cinnamon and 1tbsp melted butter – transfer to baking dish- roast in oven until fork tender.
In a large bowl, whisk the eggs until slightly frothy. Add the milk, cheese, thyme, parsley, salt and pepper, and stir to combine.
Pour the egg mixture over the vegetables. Use a spatula to stir everything gently, making sure the vegetables and cheese are distributed evenly throughout the dish.
Bake for 35 minutes, until the casserole is slightly puffed and just starting to brown. Remove from the oven, and let sit for 5 minutes before serving.
Serve hot or at room temperature.
Topping – optional
mix a quarter cup non far greek yogurt with lemon juice salt pepper and fresh basil, mix top your casserole and enjoy! 🙂