Have you checked out the Food in Jars blog? It’s really awesome! Inspired by a recipe there, (and I would suggest you read the recipe there, because I like to over simply things) I whipped up my own version and garnished it with some basil from the bottle. This is one of those recipes begging to be altered. I can also see it as a southwestern version with corn, chillies, and red bell peppers. Yum!
You’ll need six half pint canning jars and . . .
1/2 cup veggie or chicken broth
6 cups fresh chopped vegetables (I used 3 cups spinach and 3 cups broccoli)
1 cup colorful veggies, like shredded carrots or red bell peppers (I used roasted red peppers)
1/2 cup sliced green onions
1/4 cup chopped fresh basil
6 Tablespoons plain yogurt
6 Tablespoons shredded cheese
Saute vegetables in broth until tender crisp and divide evenly into jars. Whip eggs one at a time, adding each egg to a jar. Fold one tablespoon of yogurt into each jar and top each with one tablespoon of cheese.
Bake at 350 degrees for about 25 minutes.
P.S. This is not a canning recipe, they will keep in your refrigerator for a few days.
And make sure to grease the jars before adding the vegetables or you will have created a dishwashing disaster!