End of the Summer Egg Bake

At this time of year I often find myself with odds and ends of various fresh vegetables all needing to be eaten or risk being heaped on the compost pile. The fall vegetables are starting to come in but they can wait. It’s the last of the summer ones that tend to have a shorter shelf life.

Just use what you have on hand for this one. Don’t overthink it. If you have any leftover grilled vegetables, skip the sautéing part and just add them as is.


2 cups of chopped summer vegetables
2 tablespoons olive oil
1-2 garlic clove, minced
4 large eggs
1 cup shredded or crumbled cheese (blue, parmesan, gouda, whatever you have)
1/4 cup fresh herbs, chopped (parsley, basil, cilantro)
salt and pepper
1 cup half and half or whole milk

  • Heat oven to 375°F. Butter a 9-inch by 11-inch dish (or there abouts, just make sure everything fits into it).
  • In a sauté pan add olive oil and sauté any vegetables that need it. Onions, mushrooms, garlic, greens, peppers, eggplant and squash are good choices. If using tomatoes, just chop those and squeeze out some of the liquid. I like to set aside a few sliced tomatoes to add to the top.
  • Drain any liquid from the cooked vegetables and place them in the prepared pan. Sprinkle with cheese and chopped herbs.
  • In a large bowl, whisk the eggs. Stir in the half and half or milk. Add a pinch of salt and pepper. Pour in the egg mixture over the vegetables. Top with sliced tomatoes if you want.
  • Bake until eggs are firmly set, about 35 minutes. Serve warm or at room temperature.