Experimental Food 20190715 - Freezer and Refrigerator Bake Version 1,234,567 ...

If you cook at home enough times, your freezer and refrigerator fill up with stuff - fractions of bags of frozen veggys, the remainders of that bag of shredded cheese, the last eggs before vacation.

And, every once in a while, that state of affairs becomes tiresome. And when it runs smack dab into the question, "what do you want for dinner?", inspiration strikes.

Take everything that looks like a candidate for dinner out of the freezer. Open bags get used. Full bags get kept (except for the cauliflower - no open bag). Rinse them off to get rid of ice.

Lube up a sheet pan with a generous amount of EVOO. Dump the ingredients on the pan. Mix them all up - get your hands oily !!

Garlic salt and fresh ground black pepper to taste. Here's a good place to add any other seasonings you'd like.

Put the pan into a 350 degF oven for 15 minutes. Got to warm up those recently frozen things!

In a bowl, fork whip 6 whole eggs and most of a cup of milk. Here's another place to change / add to the flavor profile. Think sriracha, miso, that sort of strong flavors. I was out voted ...

Here's where my memory gets fuzzy. I think we put the shredded cheese on the veggies, then the egg mix, then the grated parm. I could be wrong. Feel free to suggest alternatives in the comments.

Put the whole assembly into a 350 degF oven, about 15-25 minutes. Look for the eggy mix around the outside to start to brown.

I believe it'll serve 6. Me, I had 2 servings for dinner, and 1 for lunch. There's still more ...

There measures are approximate:

1 lb, Mixed Vegetables
1 lb, Spinach
1 lb, Cauliflower
1 cup cooked, Corn Frozen
0.33 lb(s), Tater Tots
6 large, Egg
6 fluid ounce, 2% Milk
1 cup shredded, Cheese, Mexican blend
0.33 cup, Parmesan cheese