This recipe is also gluten free which means our whole family can enjoy it.
1/2cupchopped veggies - you can use whatever you have in the fridge. I usually use onions or leeksmushrooms, zucchini, green or red pepper, and artichoke hearts*.
1/2 - 3/4cupgrated Swiss cheese
1/4cupheavy creamI have used 2% milk when I didn't have cream
pinchsalt and pepper
one green peppersliced
Sauté the vegetables in butter. *I don't sauté the artichoke hearts. I simply drain them, pat them dry and coarsely chop them and place them right in the casserole dish.
When the vegetables are softened, remove from heat and transfer them to the bottom of the casserole dish. In a medium sized bowl, crack 10 eggs and whisk. Stir in the sour cream, grated cheese, heavy cream, and spices.
Pour the egg mixture on top of the vegetables. Set the dish on top of the oven as you don't want to have to walk very far once you set the green pepper slices on top as they will move out of formation.
Carefully place the green pepper strips on top of the egg mixture to form the shape of a Christmas tree. Transfer the dish to the oven and bake 350° for 40 minutes or until quite set.
If you want to make this the day before, you can follow all the steps up until the green pepper topping. Cover and refrigerate overnight and place the green pepper slices on top just before baking in the morning.