Greek Egg Casserole With Dill Sauce

So, yesterday I decided to try my hand at creating my own recipe. With much fear and trepidation, I set out on my journey. What happened was astounding!! My taste buds danced with joy and even better than that, my kids LOVED it!! That is a big deal to me since they are 18 and 12, and can sometimes be rather picky. Try it out and let me know what you think. Since this is a new recipe, the measurements are approximate. Add more or take some away...for the most part it can be adjusted to suit your taste. Here you go!!

Greek Egg Casserole with Dill Sauce

4-5 eggs (I always use free range, hormone free)
1 C ricotta cheese
1/2 C green pepper choopped
1/2 C yellow pepper chopped
1/2 C zucchini chopped
3 tsp dried dill (more or less depending on your taste for dill)
1 lg TB Benedicta aioli sauce (this is not vital if you can't find it)
salt & pepper to taste

Beat eggs and ricotta together in a large bowl. Add chopped veg and seasonings, stir. Bake in a square or round 8 or 9" baking dish. Temp is 350 and time is around 30 minutes. You will know when it is done...the eggs will be set. I broiled mine for a bit at the end just to brown the top.

Dill Sauce

1 C sour cream
lemon juice to taste
2 tsp dill
tad of milk or soy milk to taste

Whip all iingredients together and add the milk just to thin it out a little. Add the lemon juice to taste. I serve my casserole cut up into wedges on a toasted english muffin with the dill sauce. As a side note, I buy my english muffins, wheat, at the natural food store. That is the only place I have found them without hydrogenated oils....which is a subject for another day!! Enjoy!