![]() ![]() Alternatively, cook the broccoli briefly in the microwave and drain well. When the veggies in the skillet have cooked as noted above, press down gently on the paper towels to remove moisture from the broccoli. While the other vegetables cook, place the defrosted broccoli on a thick layer of paper towels and cover with another thick layer.Cook, stirring from time to time, for about 10 minutes, until the vegetables have softened, browned a bit, and decreased in volume by at least half.Add the onion, green pepper, red pepper, and shiitakes all at once, along with ½ teaspoon of the salt.Melt the butter in the braiser or skillet over medium-high heat.You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below. Here's an overview of what you'll do to make this veggie-packed vegetarian breakfast casserole. A little bit of ground nutmeg and cayenne add tons of nuance without asserting themselves dramatically.If it's important to you that this dish be vegetarian, be sure to choose a brand made without animal rennet. It gets stirred into the egg mixture and also sprinkled on top, and it adds a ton of savoriness to this dish. Choose a good-quality, freshly grated parmesan cheese.If you'd rather, you can substitute another semi-hard cheese that melts well, like cheddar, provolone, fontina, or Swiss. Gruyere instantly elevates a recipe with its umami-forward, nutty, slightly funky flavor.Either way, you'll choose between defrosting them and blotting well between paper towels, or briefly cooking them in the microwave and draining well before stirring into the mix. Petite broccoli florets will work just fine, too. That said, I am finding it nearly impossible to source these days. The recipe calls for frozen chopped broccoli, which I like because it distributes easily throughout the casserole.Just be sure to cook off all the excess moisture before adding to the egg mixture. You can substitute a different variety of mushroom if you prefer. Shiitakes are boldly flavored and low in moisture, both of which I love for this recipe.But you can use any color(s) that you like. A combo of green bell pepper and red bell pepper contributes a nice balance of flavors plus a festive pop of color.You can substitute an equal quantity (about one cup total, chopped) of shallot, leek, or red onion if you prefer. I've called for a good old yellow onion, which works very well. ![]() Kerrygold, for example, is sold in most supermarkets at a reasonable price. This sounds fancy but doesn't have to be. Here and virtually everywhere, I start with a cultured, salted butter from grass-fed cows.
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