A delightful and easy-to-make dish perfect for brunch or a light dinner.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and the right texture for your dish.
Slice one tomato into thin rounds and set aside. Dice the remaining tomato and asparagus.
Use a sharp knife for clean cuts and even cooking.
In a mixing bowl, whisk together the eggs, milk, flour, baking powder, basil, pepper, and oregano until smooth.
Ensure there are no lumps in the mixture for a smooth texture.
Stir in the diced vegetables and cheese into the egg mixture.
Fold gently to avoid breaking the vegetables.
Pour the mixture into an oven-safe dish and arrange the tomato slices on top.
The tomato slices add a decorative touch to the dish.
Bake in the preheated oven for 25-30 minutes, or until the center is set and the top is lightly golden.
Check doneness by inserting a toothpick into the center; it should come out clean.
Let the dish cool slightly before serving. Enjoy your delicious vegetable and cheese egg bake!
Allowing the dish to cool slightly makes it easier to slice and serve.
