Hangover Eggs

This weekend I was at some friends house for the blue moon and we decided to have a few drinks to celebrate. Needless to say, we all needed a little hangover breakfast the next day. I had brought the veggies from my CSA, so we had a plethora of potatoes, green beans, summer squash and onions. They supplied the eggs and cheese. With a little coffee, a little elbow grease, and a lot of hungry people eagerly awaiting, we were able to concoct quite a delicious, and I might add, nutritious, egg casserole.

Hangover Eggs
(serves 6)

12 eggs
1/4 C cream
2 T fresh chives
2 C potatoes, chopped
1/3 C green beans, chopped
1/2 C summer squash, chopped
1/2 C onions, diced
2 cloves garlic, diced
1 C mozzarella cheese, shredded
1/4 C parmesan cheese, grated
12 slices tomato
salt & pepper
butter
olive oil

Preheat oven to 400. In a large skillet, heat olive oil and toss in onions and cook over medium heat until translucent. Meanwhile, fill a large pot with water and bring to boil. Add potatoes and cook until just tender. Toss in with onions and stir mixture thoroughly. Add green beans to boiling water and cook 3 minutes, just until tender. Remove from water and add to potatoes. Saute for 2 minutes and add in summer squash. Stir thoroughly and cook for another 2 to 3 minutes, seasoning with salt & pepper. Rub butter inside a casserole dish, coating bottom and sides then dump in veggies. Whisk eggs until fluffy and add cream, chives and parmesan cheese. Poor over the eggs. Sprinkle mozzarella cheese over the top, then gently place tomatoes over it all. Bake for 20 to 30 minutes, checking often. Let rest 5 minutes before serving.