Cheddar-Veggie Torte

Today I wanted to share with you a new recipe that I tried out last night! My parents came to visit & we had some leftover ribs {serious, yum right there!} but my mom isn’t much of a meat eater and I knew there wouldn’t be enough for Brooks to have either {plus they were a little on the spicy side} so I thought it would be fun to whip up a egg torte for my mom & Brooks, along with everyone else, to share!

This recipe was quick, easy and makes a nice, torte – which happens to be super filling! You can sort of go any direction you like with adding the veggies. Add as much or as little as you like of whatever you have on hand. And you can take or leave the bacon { I always love bacon in a torte!} or you can add any other meat in there too.

The addition of the garlic and herb cheese spread was surprising but gave the dish a nice little twist! I loved it! It was a nice meal for any time of day – could work as breakfast, lunch or dinner – and is a great dish to bring over to any potluck too! Check it out!

disclaimer – it’s hard to get a nice photo of this dish, but trust me when I say it tasted way better than it looks! 
Cheddar-Veggie Torte

How To:

  • Preheat oven to 375°F.
  • In a small bowl, combine 1 1/3 cups ritz cracker crumbs and 1/4 cup melted butter.
  • Press onto the bottom of a greased 9-in. springform pan and sprinkle with 1 cup sharp cheddar cheese.
  • In a large skillet, saute the 1 small zucchini, 4 small mushrooms, 1/3 cup onion and 1/4 cup red pepper in oil until tender. Spoon over cheese.
  • In a large bowl, beat 8 oz. spreadable garlic & herb cream cheese until smooth.
  • Add 4 Egglands Best eggs; beat on low speed just until combined. Stir in 2 tablespoons crumbled bacon and pour over vegetable mixture. Sprinkle with 2 tablespoon grated Parmesan cheese.
  • Place springform pan on a baking sheet and bake at 375°F for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; remove sides of pan.
  • Serve warm or chilled. Refrigerate leftovers!

Recipe a la Egglands Best 

veggie torte

For May, it’s National Egg Month. And I’m so excited that Brooks has finally jumped on the egg train with me! It was one of his first foods that he loved, then he took a bit of a hiatus from them, but now he can’t get enough – and I love that because it’s so much more fun to get a little creative with eggs in the morning & change up breakfast a bit. Plus I love the fact that little man is getting an extra dose of protein in there too!

A little more about Egglands Best -> Compared to ordinary eggs, each Eggland’s Best large egg contains:

  • 10 times MORE vitamin E
  • 4 times MORE vitamin D
  • 3 times MORE vitamin B12
  • More than DOUBLE the Omega 3
  • 35% MORE Lutein
  • 25% LESS saturated fat
  • 60 Calories per large egg

And for more egg recipe inspiration, don’t forget to check out the Eggland’s Best eCookbook!


This post is sponsored by FitFluential on behalf of Eggland’s Best.

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1 Comment

  • Reply Patty O May 29, 2015 at 7:19 am

    This dish was absolutely amazing! The taste was much nicer than my regular quiche recipe! This recipe is a keeper!

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