If you're searching for an egg bake (is that just a Midwest term?) or egg dish for brunch or breakfast, you must try this! This dish is moist, fluffy and hearty enough for a main dish. It's also so full of veggies you could even have it for lunch or dinner, any time of day! Yum!
Adapted from All Day I Dream About Food
3 tbsp olive oil
1/2 medium onion, chopped into slices
8 oz mushrooms, sliced
2-3 medium zucchini, sliced 1/4 inch thick
2 red peppers, sliced into 1/4 inch strips
8 oz cream cheese, softened
6 large eggs
1/4 cup half and half or heavy cream
2 garlic cloves, minced
2 tbsp fresh basil, chopped
1/2 tsp salt
1/2 tsp pepper
2 cups shredded Italian blend cheese
Preheat oven to 350F. Prepare bottom and sides of a 9-inch springform pan with oil. Cut a piece of parchment paper to the size of the bottom of the spring firm pan. Place on oiled bottom and brush parchment with oil. Use tinfoil to wrap outside of pan. Crumple the tinfoil at the so it won't touch the egg as it rises.
Heat oil in a large skillet over medium heat. Add the onion, mushrooms, zucchini, and peppers. Saute until vegetables are just tender, about 10 minutes. There are lots of veggies here, so stir and flip every so often.
In a large bowl, beat cream cheese until smooth. Crack eggs in a separate bowl, then beat into cream cheese until combined (it’s okay if it’s a little lumpy). Beat in cream or half and half. Stir in garlic, basil, salt and pepper. Drain oil from veggies (in a strainer or with a slotted spoon) and add to egg mixture. Add shredded cheese. Stir with a rubber spatula to combine.
Spread mixture in prepared pan and set pan on baking sheet (you don't want any egg to seep out the bottom or overflow). Bake for 1 hour and 30 minutes or until top is puffy and golden brown and the center no longer jiggles when shaken (and toothpick comes out clean from center).
Remove from oven and let cool 10 minutes in pan, then run a sharp knife around edges of torta to loosen. Gently remove pan sides. Serve warm, room temperature, or cold.