Curry Vegetable Egg Bake

 


Ingredients

  • 1
    tablespoon olive oil
  • 1
    cup sliced mushrooms
  • 1/4
    cup chopped onion
  • 1
    cup chopped zucchini
  • 1
    cup chopped yellow summer squash
  • 1 1/2
    teaspoons curry powder
  • 1/2
    cup Original Bisquick™ mix
  • 1
    cup milk
  • 6
    eggs
  • 1
    cup diced tomato

  • Steps

1 Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish.

    2 Heat 10-inch skillet over medium heat, and drizzle with olive oil. Add mushrooms, onion, zucchini and squash. Sprinkle with 1/2 teaspoon of the curry powder. Cook until vegetables are tender, about 10 minutes.

      3 In large bowl, beat Bisquick mix, milk and eggs with whisk. Add remaining 1 teaspoon curry powder, cooked vegetables and tomato. Beat well. Pour into baking dish.

      4 Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve warm.

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