Food Math: Veggies + Eggs= YUM!

We sometimes have difficulty getting rid of that last bit of produce in our fridge at the end of the week. Trying to use some vegetables on the verge of going bad in a creative way can be a challenge especially when you want an instant meal at the end of a long week. This is one of our go-to-recipes. This recipe is a play on an omelette. I fine that the prep work is no more effort than making an omeltte but the cooking time is much longer (45mins- 1 hour). That being said, this recipe is very much worth it! My best friend shared this recipe with me that was passed on to her by her aunt. It's actually a cost effective recipe since you have control over what type of veggies to add and how much or little cheese you want to add and as a bonus, it looks impressive... well... more fancy than an omelette!

Here is the finished product:

I also steamed some brussel sprouts and made pearl couscous!

Fancy Omelette:

Ingredients:

1 cup of carrots of grated carrots

1 cup of chopped celery

1/3 cup of onions

1/4 cup of butter

1/4 cup of flour

1/2 tsp of salt

1/4 tsp of pepper

1 1/2 cups of milk

1 cup of grated marble or cheddar cheese

1/4 of wheat germ

1/2 cup of chopped pecans

3 large beaten eggs

Directions:

• Grease baking dish using butter (additional to the ingredient list) The baking dish must be rectangle shape, large and shallow. Place parchment paper in the greased dish. There should be enough paper to hang over the dish as shown in the picture above.
• Preheat oven to 350 degrees.
• Using a large frying pan, bring it up to medium heat and saute the onions, carrots and celery in butter for 8 minutes or until soft.
• Add flour, salt and pepper while mixing constantly.
• Lower the heat to medium-low heat and add the milk. The mixture should start thickening within a couple minutes.
• Add the cheese to mixture and mix until it melts.
• Remove the pan from heat and add the wheat germ, eggs and nuts and mix. 
• Place the mixture in the baking dish and place it in the oven.
• Will be ready in 45 minutes to an hour! You will know that it's ready when the dish no longer jiggles and that the egg is cooked through in the middle of the dish.

Here is a picture of the mixture I made in my frying pan.

As you can see, for this recipe, I used some red pepper and broccoli that was on the verge of expiring. That is what is so great with this recipe! You can really adapt it to your taste. I have never tried it with some squash but I want to the next time I make this.