Bring effortless retro cheer to the table
EGG BITES WITH MIXED VEGETABLES AND CHEDDAR
This recipe is a love letter to frozen mixed vegetables. You know the ones — the confetti-like mélange of corn, carrots, peas and green beans, cut perfectly like little gems. You might dismiss them as unsophisticated or old-fashioned, but that would be a mistake because they have so much to offer. They bring a playful, retro cheer to the table with practically zero effort, winning over even the pickiest eaters with their sweet, mellow flavour and Lite-Brite colours. Their fun vibe and ultimate convenience belie their substance, as they are nutritionally comparable to their fresh, cooked counterparts.
Grab a handful or two from their bag in the freezer to add vegetable power to mac-andcheese, a simple pasta dinner or a batch of fried rice. Serve them as a nostalgic side dish, simply seasoned with a little butter and salt, or taken up a notch stirred with a bit of miso. Drop them into a pot of simmering chicken noodle or tomato soup. Toss them into scrambled eggs. There are so many possibilities.
This recipe combines this colourful medley with eggs in a muffin tin for an easy, makeahead breakfast or snack.
Serves: 6 (makes 12 egg bites)
1 tbsp (15 mL) olive oil, plus more for brushing the pan 1 medium yellow onion (8 oz/ 226 g), diced
1 (10-oz/284 g) bag frozen mixed vegetables (corn, carrots, green beans and peas; 2 cups/500 mL), no need to defrost
6 large eggs
1/4 cup (60 mL) low-fat milk 1/2 cup (125 mL/2 oz) shredded sharp cheddar cheese, divided 1/4 tsp (1 mL) fine salt
1/4 tsp (1 mL) freshly ground black pepper
1. Position a rack in the middle of the oven and preheat to 375 F (190 C). Brush a 12-well nonstick muffin pan with oil.
2. In a large skillet over medium heat, heat 1 tbsp (15 mL) of oil until shimmering. Add the onion and cook, stirring occasionally, until just softened, about 3 minutes.
3. Add the frozen vegetables and cook, stirring occasionally, until just thawed, 2-3 minutes. Remove from the heat and let cool for 15 minutes.
4. In a medium bowl, whisk together the eggs and milk. Stir in 1/4 cup (60 mL/28 g/1 oz) of the cheese, the vegetables, salt and pepper. 5. Distribute the mixture evenly among the muffin pan cups, filling each about three-quarters of the way. Top with the remaining 1/4 cup (60 mL/1 oz) of cheese. Bake for 18-20 minutes, or until set in the centre. Let rest in the pan for 5 minutes before removing; you may need to run a butter knife or offset spatula around the edges if they don't slide out easily. Serve warm or let cool completely.
Substitutions: No cheddar? Use another grated cheese. Dairyfree? Use a non-dairy cheese, and a neutral-tasting plant-based milk, such as oatmeal, will work here also.
Refrigerate in an airtight container for up to 4 days. Rewarm or let come to room temperature before serving.