This is a great recipe to prepare on a weeknight. It utilizes many ingredients you may already have on hand and is meat-free! Steeping the peas and green onions in the milk before mixing imparts a lovely subtle flavor.
1Preheat oven to 350 degrees. Spray an 8x8 glass baking dish with cooking spray or coat with oil. Coarsely chop bread into cubes and bake on a rimmed baking sheet until toasted and beginning to brown, about 10 minutes. Set aside.
2Meanwhile, in a medium saucepan, add milk, scallions and frozen peas, and bring to a boil (to scald milk). Once boiling, immediately remove milk from heat and cover to steep.
3Heat oil in skillet. Add onions and cook, 5-7 minutes until translucent. Add mushrooms and saute until mushrooms begin to release their juices. Add peppers and saute until mushrooms and peppers are tender. Season to taste with salt and pepper.
4Beat eggs until smooth; add milk mixture (slightly cooled so eggs don't cook). Place bread crumbs in prepared dish, toss with cooked veggies and feta. Pour milk/egg mixture over bread/veggie mixture and, using a large spoon or spatula, mix a few times until just combined. Add a bit more milk if mixture appears dry. Bake at 350 for 30-40 minutes, until cooked through and not jiggly in the middle.