‘Fresh off the Farm’ Egg and Vegetable Casserole

Healthy and full of dairy proteins. Turmeric and black pepper added in for their anti- inflammatory properties.

Farm Fresh Eggs

Fresh is Best

 

We made a large roasting dish casserole for our past event, so the amounts can be adjusted in this recipe to the desired quantity

 

Gather up:

One Dozen Chicken Eggs

4 large Bell Peppers (any colors)

2 large Onions

1/4 cup or less Olive oil,  butter, coconut oil..any preferred fats just for sauteing the veggies

1 cup Grated Cheddar Cheese

1/2 cup Parmesan or any Italian hard cheese, grated

2 cups heavy cream or whole milk

2 heaping tablespoons of dried Turmeric

1 teaspoon of dried Dill

Salt and black pepper to taste

 

Procedure:

Dice peppers and onions. Saute in a large pan on medium heat in the oils/fats until tender/caramelized.

Blend in the turmeric, dill, salt, and pepper.

Crack open and whip up all the eggs in a mixing bowl.

Add in all the cheeses and cream/milk.

Pour all of the above into a large roasting pan. Blend

Bake on 350 for about 45 minutes ( checking for done-ness. May cover with foil for the first 30 minutes so there is no scorching on the top).

Fresh off the Farm

More recipes to follow soon.

More in this link:

https://growingracefarm.wordpress.com/2018/01/30/immune-building-recipes-for-winter/

 

 

 

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