Curry Vegetable Egg Bake

Name: Curry Vegetable Egg Bake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 teaspoons curry powder; 6 eggs; 237 milliliters milk; 237 milliliters sliced mushrooms; 1 Tbsp olive oil; 59 milliliters chopped onion; 237 milliliters diced tomato; 237 milliliters chopped yellow summer squash; 237 milliliters chopped zucchini; 118 milliliters Original Bisquick® mix

Curry Vegetable Egg Bake might be just the Indian recipe you are searching for. This main course has 191 calories, 12g of protein, and 12g of fat per serving. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up mushrooms, eggs, mix, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

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

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Baking Pan

Oven

Heat 10-inch skillet over medium heat, and drizzle with olive oil.

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Olive Oil

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Frying Pan

Add mushrooms, onion, zucchini and squash.

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Mushrooms

Zucchini

Squash

Onion

Sprinkle with 1/2 teaspoon of the curry powder. Cook until vegetables are tender, about 10 minutes.

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Curry Powder

Vegetable

In large bowl, beat Bisquick mix, milk and eggs with whisk.

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Baking Mix

Egg

Milk

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Whisk

Bowl

Add remaining 1 teaspoon curry powder, cooked vegetables and tomato. Beat well.

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Curry Powder

Vegetable

Tomato

Pour into baking dish.

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Baking Pan

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

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Egg

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Oven

Serve warm.

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Ingredients

Servings:

sliced mushrooms 1Tbsp

olive oil 59milliliters

chopped onion 237milliliters

diced tomato 237milliliters

chopped yellow summer squash 237milliliters

chopped zucchini 118milliliters

Original Bisquick® mix

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Markus Huber Obere Steigen Gruner Veltliner with a 4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.