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.



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