Preheat oven to 350℉

BROCCOLI: Chop broccoli into small florets and chunks, including stems, but chop off the tough ends and peel the skin from the thick portion of stalk. Place in bowl of water to soak/wash.

ONIONS: Dice the onions by hand or in food processor and add to saute pan. Begin sauteing on medium-high heat if you wish to caramelize them, or wait to add other veggies.

DRAIN BROCCOLI: Scoop broccoli out of soaking water and place in colander to drain. We use that soaking water to pour onto our houseplants (in winter) or yard/garden plants in summer.

MUSHROOMS: Clean and slice mushrooms if not already sliced. Add to saute pan.

SAUTE: Add drained, chopped broccoli to saute pan and saute over medium heat until tender, around 10-15 minutes.

EGGS: Crack the eggs into a bowl or large blender. We use large organic free range pasture raised eggs.

SEASONINGS: Add seasoning to the eggs (or other seasoning of choice. Beat or blend the eggs until well beaten. You can use a whisk, blender or immersion blender.

PREP PAN: Coat 9x13" baking dish with the 1 Tbsp olive oil and brush to coat bottom and side of dish. We use a silicone brush, and these baking dishes with lid, make storage easy.

VEGGIE LAYER: Once the veggies are done, spread veggie mixture evenly in the oiled casserole dish.

CHEESE LAYER: Sprinkle shredded cheese evenly over the veggies.

EGGS: Pour seasoned eggs over the veggie cheese layers.

BAKE for 45-50 minutes. Casserole is done when golden and firm on top middle