I love cooking shows…like, I love LOVE them. Okay, well I’m actually pretty much obsessed with them. Food Network and the Cooking Channel are my two favorite channels on tv, to be honest. But, to be even MORE honest, I can’t cook. Like, at all. I’m a killer baker, but cooking is a completely different story. I would much rather watch other people cook than do it myself. But when the Hyatt Regency Buffalo reached out to me to see if I would like to have a cooking lesson with their new Executive Chef, I jumped at the chance!
The Hyatt was getting ready for their Mother’s Day brunch, and invited me to help make a dish off of their brunch menu. I got the honor to cook alongside their brand new Executive Chef Rachid Lahik and Executive Sous Chef Kevin Hudson, and it was one of the most fun experiences that I’ve ever had!
The dish that we created was their Vegetarian Breakfast Casserole and it was soooo good. What I love about it is that you can add pretty much anything that you would like to customize the recipe to your liking. Any kind of veggies or cheese would be great in this dish, and you could even add chicken or sausage for those meat lovers in your life.
It was so much fun being in an actual legit kitchen. It felt like such an honor! They taught me a lot of helpful tips to perfect my chopping skills, and I didn’t even cut myself once!
Doesn’t this look delicious? Lucky for you, Chef Lahik gave me the recipe to share with all of my readers!
Vegetarian Breakfast Casserole
1 unbaked pie shell
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, crushed
2 cups chopped blanched fresh broccoli
1 1/2 teaspoon dried fresh herbs
1 1/2 cups grated cheeses
4 egg whites, well beaten
1 1/2 cups skim evaporated milk (normal milk can be used if preferred)
salt and pepper
Directions: Preheat oven to 350F. Melt butter in large saucepan over medium heat. Add onion and garlic. Cook slowly, stirring occasionally until vegetables are soft. Add chopped broccoli and dried herbs and cook for 3 minutes then remove from heat. Spoon vegetables into pie shell and sprinkle with cheese. Combine eggs and milk. Season with salt and pepper. Pour egg mixture over vegetables and cheese. Bake in oven for 30 minutes or until center comes out clean.
Thank you SO MUCH to Executive Chef Rachid Lahik and Executive Sous Chef Kevin Hudson for taking the time out of your busy schedules to teach me this delicious recipe!
Enjoy this little video we put together of my experience in the kitchen!