Salmon, mezze penne pasta, tomatoes, cucumbers, shallots, and a lemon-pepper-dill vinaigrette are all ingredients in this quick and simple pasta salad. Although the new convenient salmon pouches are nice to keep on hand in the cupboard for salads like this, you may also use leftover salmon if you’d like.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 1 8×8-inch casserole dish |
Ingredients
- 2 tablespoons butter, divided
- 1 green bell pepper, chopped
- 1 cup sliced mushrooms
- ½ cup chopped onion
- 2 teaspoons dried parsley
- 6 large eggs
- ¼ cup milk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup shredded Cheddar cheese, divided
- ½ (15 ounce) can black beans, rinsed and drained
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8×8-inch casserole dish.
- Melt 1 tablespoon butter in a saucepan over medium heat; cook and stir bell pepper, mushrooms, onion, and parsley until mushrooms are lightly browned, about 10 minutes.
- Place remaining 1 tablespoon butter in a microwave-safe bowl; heat in microwave until melted, about 10 seconds. Whisk together melted butter, eggs, milk, salt, and pepper in a bowl; stir in mushroom mixture, 1/2 of the Cheddar cheese, and black beans. Pour egg mixture into the prepared baking dish and top with remaining Cheddar cheese.
- Bake in the preheated oven until eggs are puffed and cheese is bubbling, about 45 minutes.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 217 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 8 g |
| Sodium | 745 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe. Tastes great. Only note about the recipe is it takes much longer to prep than the 10 minutes suggested here. Making it the first time it took 25-30 minutes before it went in the oven.
Pretty good. Easy to change around and add your own ingredients to. I added ground turkey and it was delicious.
This was just ok. I omitted the black beans and used spinach instead. It was bland. If I were to make it again I think I’d add some garlic and more salt.
Just the right amount of cheese.
I also doubled this recipe and used one red pepper instead the extra green pepper. Otherwise, I made it just as it was presented. Great served with salsa.
Fantastic dish! Doubled the recipe, chopped veggies the night before so it was easy to sauté, mix and bake the next morning prior to my guests arriving. They loved it and want the recipe!!
Made this for a quick and easy dinner. Will definitely be adding it to the regular category. My 2 year old and 1 year old absolutely loved it! Only thing I did was puree the beans to a chunky consistancy as the kids will not eat whole beans. Super delicious.
I made this to take to a breakfast meeting and it was well received. I am vegetarian and liked that it had beans instead of meat. Very tasty, got asked for the recipe. I did not add another tablespoon of butter (melted) to the mix and did not miss it. This makes just enough for 3-4 people, so I would double the recipe if you are making it for a crowd.
Was doubtful the egg would overwhelm and it’d taste like a huge omelette, but I was delightfully surprised. Used basil instead of parsley, that was the only change. Great with kale salad on the side. Will make again.
Skip the butter for less fat. I used frozen onion, green, red pepper mix. Use nonfat spray to coat pan. Even using lower fat cheddar cheese will produce plenty of fat. Add lid to cook to soften all veg. The black beans give the meatiness. Tried original. Loved my less fat, less cooking-time version. Great for summer dish. In a pinch, can even use can mushrooms.
Dope egg bake.