Description
A quick and easy weeknight dinner that’s bursting with flavor!
Ingredients
- 3 Tablespoons Olive Oil
- ½ cups Red Onion, Diced
- 1 whole Red Pepper, Stem And Seeds Removed, Diced
- 1 whole Zucchini, Sliced Into Thin Rounds
- 1 whole Yellow Squash, Sliced Into Thin Rounds
- ½ cups Ground Chicken Sausage, Cooked
- ½ cups Farro, Cooked According To Package Instructions
- ¼ cups Basil, Chopped, Divided
- 1-½ teaspoon Fresh Thyme
- 3 whole Eggs
- ½ cups Whole Milk
- ¾ cups Shredded Mozzarella, Plus More For Topping, As Desired
- 10 slices Tomato
- ½ cups Breadcrumbs
- Salt And Pepper
Preparation
Preheat oven to 375ºF. Spray a 9×13 baking dish (or 2 smaller sized dishes with similar capacity) with non-stick cooking spray.
In a skillet preheated to medium heat, add olive oil. Next, add the red onion, red pepper, zucchini, squash and a pinch of salt and pepper. Saute until golden brown. In a large bowl, combine veggies, cooked chicken sausage, cooked farro, basil, and thyme.
In another large bowl, combine eggs, milk, shredded mozzarella and a pinch of salt. Stir to combine. Pour the egg mixture over the veggies and toss to combine. Pour the mixture into the baking dish or dishes. Top with tomato slices or divide the tomatoes between dishes if using more than one dish.
Bake for about 35 minutes. Remove from oven and sprinkle the tomatoes with breadcrumbs and some mozzarella cheese. Bake for an additional 5 minutes or until cheese is golden and bubbly. Remove from oven and let it cool slightly before slicing.
Recipe adapted from Cooking Light.
