Ingredients
- 3 teaspoons olive oil, divided
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 2 medium zucchini, quartered and sliced
- 1 cup fresh or frozen corn
- 2 shallots, chopped
- 3 garlic cloves, minced
- 4 teaspoons each minced fresh sage, basil and parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 loaf (1 pound) Italian bread, cut into 1-inch cubes
- 3 cups shredded Gruyere or Swiss cheese
- 5 large eggs
- 1-3/4 cups 2% milk
- 1/2 cup chopped pecans
Reviews
I really enjoyed this, but the herbs are what made it special!
Needed a vegetable egg bake for family Easter brunch..... This was just perfect! Made as directed with no changes.