Reviewed: Apr. 30, 2012

Eggy Veggie Bake Haiku: "Should've been five stars. Lemon & Worcestershire, ick. Sad with the results." So I made this as instructed (oops, just noticed that I forgot the mushrooms!), but I put the sauteed veggies in a colander and pressed out some of the excess liquid b4 putting in a round, not square, baking dish. I didn't think the lemon and Worcestershire (I only used a scant 1/4 tsp.) jived w/ this at all. I think it also could've used minced garlic as opposed to garlic powder, and a bit more than 1/4 c. cheese. It has major potential w/ tiny adjustments, but unfortunately my tummy didn't do a happy-dance when eating this.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Mar. 2, 2012

Yum! This gets 5 stars for ease and tastiness! I did everything as directed for the most part, but was sure to drain the water off of the cooked veggies. Oh, and I used 6 eggs instead of egg substitute and added just a bit more cheese to the top. I didn't add the cheese until the very end. I beat the eggs with a little mayo and half and half.

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Reviewer:

2sabes

Cooking Level: Beginning

Living In: Kansas City, Kansas, USA

Reviewed: Sep. 24, 2009

This is a great recipe! I made the recipe as is with no substitutions. I did drain the sauteed veggies before adding to the baking dish to prevent a watery texture. It was delicious and we make it at least once a week!

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Reviewer:

leelee

Cooking Level: Intermediate

Reviewed: Feb. 28, 2009

I loved the flavor of this recipie! It was somewhat watery though. I was wondering what might happen if I mix the sauteed veggies in with the eggs (or egg substitute)and mixing well before pouring it all into the pan, then topping with the cheese. I really don't want to drain and discard that wonderfully flavored liquid.

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Reviewer:

momof3boys

Reviewed: Feb. 24, 2009

This was good. I will make this again.

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Reviewer:

cndysc

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Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Greenville, South Carolina, USA

Reviewed: Jan. 18, 2009

I should have read all of the reviews before making this. The lemon was way too much. I threw the whole thing in the trash. The base is good and I would make it again without or with little lemon.

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Reviewer:

DAWNC38

Reviewed: Jan. 11, 2009

I followed the recipe and will do it again. I did follow one of the reviewers who gave specifics for the amount of lemon juice etc. rather than "to taste." Next time I'll go with "to taste." Too much "W" and lemon for my taste. The major objection I have to this, and most other recipes, is the prep time. I would challenge Emeril to do this in 10 minutes. If you purchase decent baby spinach you are going to have 10 minutes just cleaning and chopping it. I'll just add 30 minutes to the prep time of all recipes and enjoy!

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Reviewer:

Islander

Cooking Level: Beginning

Reviewed: Jan. 11, 2009

Made this dish tonight. Turned out great, love all the veggies, good flavor. I did follow the advise of others and drained some of the juice from cooking the veggies. Used real eggs (4) beaten w/ a little milk added. I did cook it a little longer 25 minutes. Great recipe will make again.

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Reviewer:

mg13

Reviewed: Jan. 10, 2009

This was very tasty, and was made on the spur of the moment this morning. I had some leftover veggies (fresh and frozen)that I tossed together, along with 1 tsp of basil pesto. Didn't use the lemon juice, and just a quick dash of wor. sauce. Perfect for a no-meat breakfast!

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Reviewer:

Pizzapiepan

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Reviewed: Jan. 10, 2009

I have been doing something like this for years. However, I do not cook the vegetables first. They are going to be in the oven cooking; I don't like soft veggies. I spray individual glass bowls and add my veggies then pour eggs and grated cheese over top. These can also be cooked in the microwave very slowly. Any vegetables you like and experiment with different cheeses!

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