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- Breakfast and brunches
Greek casserole for brunch
Cooking 45 minutes
Preparation 15 minutes
8 servingsIngredients
12 large eggs
250 ml (1 cup) of milk
1 small lemon, juice and zest
15 ml (1 tbsp.) of fresh oregano leaves
1 package (397 g) of Champêtre Greek Potatoes
200 g (1 ¾ cups) of crumbled feta cheese
1 zucchini cut in half moon
1 red bell pepper cut into cubes
250 ml (1 cup) of diced red onion
125 ml (1/2 cup) of whole pitted Kalamata olives
Salt and pepper, to taste
Steps
- Preheat oven to 350°F (180°C).
- In a large bowl, whisk the eggs, milk, lemon juice and zest.
- Add the rest of the ingredients.
- Pour the mixture into an oiled baking dish.
- Bake 45 minutes or until eggs are firm and edges begin to brown.
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