-other optional veggies- chopped very small or shredded- tomatoes, mushroom, broccoli, asparagus, green beans, cilantro
-1 clove of garlic minced or a dash of garlic powder sprinkled across
-casserole dish= 7x11 or similar
Preheat oven to 350 and grease the 12" casserole dish.
Mince/chop/grate veggies and layer them into the casserole dish.
Open and whisk 13 eggs in a bowl to make a nice big scramble.
Pour your whisked eggs on top of the veggies.The eggs should cover all the goodies below, or if not add more eggs.
Cook for approximately 35 minutes or until golden brown and puffed up. This might take 5-15 minutes longer depending on the size of your dish and the moisture level of the ingredients- just make sure the eggs have set. Serve warm.
I love this dish because I enjoy eating it too! It's great to make ahead and then cut, heat up, and serve a piece for breakfast. For 6-9 months it's helpful to cut a big piece they can grasp and then smaller pieces for older babies. Since there's no salt in this recipe, I use garlic and herbs to infuse more flavor into the dish. I started using plenty of garlic from the get-go so my son loves it and knock on wood it doesn't upset his belly, but do whatever you're comfortable with.