Lotsa-Ingredient Egg Bake - Gluten Free

Well, this was fun!

Lots of slicing and chopping, so it took a bit longer than most egg bakes I've made, but I think really worth the extra. . .The texture and flavors are really good. I made it without onion or garlic, so this bake is good for humans and dogs.

First preheat your oven to 375° Scrub the vegetables, spray or oil a 9"x13" glass pan. Slice-chop all the vegetables into the pan, in layers or mix. They will be mixed after baking.

Take into consideration any differences in cooking times and cut them up so the entire mix will be done the way you like it - baked all together, rather than in stages. For instance, celery and carrot take longer so I cut them smaller than the rest.

3 carrots

4 ribs of celery

1 med. zucchini

3 colorful mini peppers

5 big meaty mushrooms
a good amount of broccoli

Drizzle several tablespoons of Moroccan EVOO over the top of the vegetables then bake for 20-30 minutes until they seem about half way done. The liquid pulled out of them should be bubbling a little. 

Just before the end of the vegetable baking time, mix the rest of the ingredients together in your blender jar and blend well for a minute or so to incorporate everything into the eggs.

7 extra large pasture raised eggs

4oz. good quality bone broth
2/3c full fat cottage cheese

2T buckwheat flour

1T baking powder

~ 1t - 1T each:
~ black+cayenne pepper, Italian Seasoning
~ Himalayan pink salt, dry dill

Pour this evenly to cover the vegetables. I also had 2oz. of bacon I previously cooked and crumbled over this followed by a couple handfuls of grated cheese. 

Return to the oven and bake another 30 minutes or so, until the top is lightly brown and the egg mixture is baked all the way through. Test with a toothpick. Cool a bit then cut into squares and serve. I'll make variations of this one again. It turned out well and will make a lot of meals for me and my dog, Oliver. . .Lin