foolproofliving

1 To cook the veggies: Heat olive oil in a large pot over medium heat.
2 Add in the onion and bell pepper. Cook until they are translucent, 5-6 minutes. Add in the garlic, cumin, coriander and cook until fragrant, 30-45 seconds. Stir in the shredded zucchini and cook for a minute or so. Add in the spinach and cook until spinach is cooked through, 3-5 minutes. Set aside to cool.
3 To prep the casserole: Pre-heat the oven to 350 degrees.
4 Crack your eggs into a bowl and whisk for a few minutes. This step is important as it gives your casserole a good body. Whisk in half and half, baking powder, salt and pepper. Stir in half of the cheese and the now-cooled vegetable mixture.
5 Pour it into a casserole dish (mine is 9X11)* and sprinkle the top with the rest of the cheese.
6 Bake for 45-50 minutes or until it is puffed. Take it out of the oven and set aside.
7 To make the garnish: Mix together all the ingredients in a bowl. Season it well with salt and pepper.
8 Slice the Mexican Breakfast casserole and serve it along with the garnish or just by itself.