Curry Vegetable Egg Bake Recipe

Ingredients

1

tablespoon olive oil

1

cup sliced mushrooms

1/4

cup chopped onion

1

cup chopped zucchini

1

cup chopped yellow summer squash

1 1/2

teaspoons curry powder

1/2

                        cup Original Bisquick™ mix

1

cup milk

6

eggs

1

cup diced tomato

Preparation

Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish.

Heat 10-inch skillet over medium heat, and drizzle with olive oil. Add mushrooms, onion, zucchini and squash. Sprinkle with 1/2 teaspoon of the curry powder. Cook until vegetables are tender, about 10 minutes.

In large bowl, beat Bisquick mix, milk and eggs with whisk. Add remaining 1 teaspoon curry powder, cooked vegetables and tomato. Beat well. Pour into baking dish.

Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve warm.

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