Rustic Vegetable and Herb Bake

• •2 tablespoons olive oil
• •1 medium onion, thinly sliced
• •2 cloves garlic, minced
• •2 medium potatoes, peeled and thinly sliced (about 1/8 inch thick)
• •2 small zucchini, thinly sliced (about 1/8 inch thick)
• •1 bell pepper (any color), thinly sliced
• •4 large eggs
• •1 cup milk (whole or 2%)
• •1/2 cup grated Parmesan cheese, plus extra for topping
• •2 tablespoons fresh parsley, chopped
• •1 tablespoon fresh thyme leaves, chopped
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •A pinch of nutmeg (optional)

1. 1Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish (around 8x8 inches or similar).
2. 2In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
3. 3In a large bowl, whisk together the eggs, milk, Parmesan cheese, chopped parsley, chopped thyme, salt, pepper, and nutmeg (if using).
4. 4Arrange about one-third of the sliced potatoes evenly in the bottom of the prepared baking dish. Top with half of the sliced zucchini and half of the sliced bell pepper. Spread half of the sautéed onion and garlic mixture over these vegetables.
5. 5Repeat the layering: another third of the potatoes, the remaining zucchini and bell pepper, and the rest of the onion and garlic mixture.
6. 6Finish with the remaining potatoes on top. You should have 3 layers of potatoes separated by other vegetables and the onion mixture.
7. 7Carefully pour the egg and milk mixture evenly over the layered vegetables. Gently press down on the vegetables to ensure they are submerged and saturated.
8. 8Sprinkle a little extra grated Parmesan cheese over the top.
9. 9Bake for 40-50 minutes, or until the eggs are set and the top is golden brown and bubbly. A knife inserted into the center should come out clean.
10. 10Let it rest for 10 minutes before slicing and serving.

Did you know that the color of an egg yolk is mainly determined by the hen's diet? Hens that eat more yellow-orange plant pigments, like marigolds or alfalfa, will lay eggs with darker, more vibrant yolks.