I’ve been pretty successful getting more veggies into my diet. This includes eating more salads, having more veggies with dinners, etc.

However, I can’t eat salad every day, not like I used to. Am still too close to being burned out on salad.

Instead, I’ve been making an egg casserole thingy that’s pretty tasty and has lots of veggies in it.

I know, I know. Cooked veggies lose some of their nutritional value. I can tell that the egg thingy isn’t as good as a salad.

It’s a hell of a lot easier, though. And right now, easy wins. More veggies is what’s important.

I’m a busy person. Now that I’m having many more good days, I’m a lot busier than before, in part because I’m trying to make up for all the time when I couldn’t do things.

So here’s my very throw together recipe for an egg casserole thingy.

Ingredients

1 pound sausage (I get mild Italian. However, it doesn’t have to be pork sausage. Maybe you do chicken or turkey or even a vegetarian sausage.)

1 large box of mixed greens (I tend to get the super greens mix.) This is about 5 cups raw.

1 bag of broccoli slaw (or at least that’s what they call it at our supermarket. If you don’t like broccoli, maybe get something else, like shredded cabbage or shredded brussel sprouts. The point is, it’s already chopped up.) This is about 4 cups raw.

1 red pepper (This is the only ingredient that I have to chop up. I prefer smaller pieces of pepper. Maybe you want bigger chunks. Also, it doesn’t have to be a red pepper. I just liked the color contrast.) This is about 2 cups raw.

1 bag shredded cheese (I must use non-dairy cheese. I tend to use fake cheddar as opposed to fake mozzarella, as it has more flavor. Use whatever cheese you like.)

8 eggs

Directions

In a large skillet, cook the sausage. Spice accordingly. This time, I added more fennel and smoked paprika. The first time I made this, I added extra garlic and black pepper.

Put the sausage in a 9×9 that’s deep, or a bigger dish that’s less deep.

Add a layer of cheese.

In the same pan, add oil if you need to, then cook down the greens. I use either bacon fat or coconut oil. Last time, I spiced the greens with lemon and more garlic. This time, I used thyme and basil.

Wilt the greens, but don’t overcook them. They should be greatly reduced in volume, but still a vibrant green color.

Add the greens to the top of the cooking dish. Add another layer of cheese.

In the same pan, add oil if you need to, and cook down the broccoli slaw. Or cabbage. Or what have you. I added celery seed and sesame oil to this layer.

Again, don’t overcook. This layer should still be slightly crunchy and brightly colored.

Add the slaw to the top of the cooking dish. Add another layer of cheese.

In a medium bowl, whisk together the eight eggs. Then stir in the chopped up red pepper and the last of the cheese.

Pour the egg mixture over the top of the cooking dish, making sure the eggs are vaguely distributed evenly. Shake the dish so the eggs go all the way to the bottom.

Cook in a 350° oven for one hour.

Keep covered in the fridge for seven to ten days.

For me, this makes six servings. It’s close to two cups of veggies per serving, plus protein and fat, which are important to me due to my keto diet.

Again, it’s easy. Bags of this and that, thrown together. The only thing I have to chop up is the red pepper.

Next time, I may try to make it with more veggies and without the sausage. Though the sausage gives it a lot of flavor. We’ll see.

Anyway—the hydroponics have been giving me lots of veggies as well. Beautiful greens for my salad, plus herbs. Here’s a picture of my first tomato! It’s a container cherry tomato plant, so it won’t grow huge.