There’s nothing fancy here- just a simple, quick, inexpensive, healthy dish you can whip up for breakfast or dinner in 10 minutes. Most weeks I bake one of these and keep it in the fridge for an instant hot breakfast. I don’t really use a recipe for this- it’s always different, but at the request of several friends I’m writing a “formula” for you.
- Saute 3 cups of vegetables and spread in a greased 9×13 pan. You want to saute first in order to get the water out or you end up with a soggy dish (learned this by trial and error)
my favorite combinations
1 large onion and 4-5 sliced zucchini
1 large onion, 4-6 slices of bacon and 12 ounces spinach (fry the bacon, saute onion in bacon fat and add spinach at the end. Fresh spinach needs the cooking, frozen can just be thawed and water squeezed out) A sliced tomato on top makes it look very festive.
1 large onion and steamed broccoli (and of course bacon if you like)
This batch had one onion, 4 slices bacon, 8 mushrooms, 2 roasted red peppers and 12 ounces of a fresh kale/chard/spinach mix. It looks like Christmas!PC Isaac Leigh
2. Beat 12-14 eggs and season. This can be as simple as a teaspoon of seasoned salt and a few dashes of pepper. I love using fresh basil and cilantro when I have it on hand. Or a tsp of dried Italian seasoning. If you like spice, hot pepper sauce or some diced jalapeños are great.
4. Pour eggs over the veggies and bake at 350 until the eggs are set, usually takes 30-40 minutes. Of course, cheese can be added- mixed in with the eggs or sprinkled on top. My favorites are 1/2 cup of feta or 1 1/2 cups of sharp cheddar. We usually top it off with fresh salsa if there’s any left in the fridge.
One of the benefits of sharing life with chickens:)
PC Abigail Leigh