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What you’ll need

You shop for many of the ingredients in this soup with your Bridge Card and Double Up Food Bucks.

Seasonal vegetables, such as broccoli, carrots, turnips, or bell peppers
1 1/2 lbs
Low-fat cheddar cheese
4 oz
Dried dill, thyme, or oregano
1 tsp
Non-stick cooking spray
1/2 tsp
Ground black pepper
1/4 tsp
Mushrooms (optional)
8 oz
Fresh parsley, thyme, or basil leaves
1/4 cup


Serves 8
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Cooking Matters


1. Preheat oven to 350°F.

2. Rinse and cut seasonal veggies evenly into small pieces. Peel, rinse, and dice onions. If using, slice mushrooms and rinse and chop fresh herbs.

3. Grate cheddar cheese.

4. Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil, about 30 seconds. Using a colander, drain the veggies.

5. In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set aside.

6. Coat medium skillet with non-stick cooking spray. Heat over medium high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add now. Add boiled seasonal veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more.

7. Coat 9-by-13-inch baking dish with non-stick cooking spray.

8. Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, cheese, salt, and pepper.

9. Bake until eggs are firm and cheese is melted, about 35 minutes. A thermometer inserted in the middle should read 160°F.

10. If using, garnish with chopped fresh herbs.

11. Cut into 8 equal-size portions.

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