Veggie Egg Bake

This recipe is so simple, such a staple, and just downright seggsy. If you ever find yourself with leftover vegetables and zero creative power for meal making, this is your savior, your light in the darkness. I also usually eat it right out of the pan, meaning minimal clean up. 

What you’ll need:

  • 3 eggs
  • olive oil spray / olive oil for the pan
  • onion, diced
  • 1/2 tsp garlic
  • 3 carrots, peeled and chopped
  • handful of tomatoes, cut in half
  • 1 bell pepper, chopped
  • 2 cups fresh kale
  • optional add-ons: sprouts, avocado, pesto, kimchi, sauerkraut

Here’s how:

  1. Set oven to high broil.
  2. Add olive oil and carrots to the pan. Saute for about 5 minutes.
  3. Add onion to the pan. Sauté until onion is soft and browned.
  4. Add bell pepper and tomatoes, sautéing until soft (about 5 minutes)
  5. Add kale. Saute until wilted, about a minute.
  6. Create 3 holes in the pan and crack eggs.
  7. Let sit on the stove top for 2 minutes.
  8. Put in oven on high broil for around 3 minutes, or until eggs have set.

egg-bake-2

 

share this post

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email

You might also like these...

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Extra, extra!

Unlike guac, it won't cost you another $2.

Subscribe for free and receive useful integrative health tips straight to your email.