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.