I love vegetable-filled skillet breakfast egg bakes. I throw a bunch of different vegetables into a skillet, sautée with olive oil until caramelization has been achieved, crack a few eggs on top (and a garnish of feta cheese) and bake in the oven for 15 minutes. It’s so easy and can be made with virtually any vegetable. And what’s better than healthy one-pan brunches with fast cleanup? This recipe is certainly easier than mastering an omelette and just as delightful.
Serves 3 to 4
1 tablespoon olive oil
1/2 red onion, diced (red has more antioxidants than white onions!)
8 - 10 mushrooms, slice or halved
2 - 3 handfuls of spinach
4 tablespoons coconut cream
3 - 4 eggs
Feta or any cheese of your choice
Salt and pepper
Preheat the oven to 150ºF/180ºC.
Heat an oven-proof pan and add the tablespoon of olive oil.
Add the diced onions and mushrooms and sautée on medium heat until crispy and caramelized. Add a spoonful of water during the cooking process (when the vegetables begin to stick to the pan) to deglaze and bring out the natural sugars. Add a pinch of salt and pepper.
Add the spinach leaves and stir until softened.
Pour in the coconut cream, more salt and pepper and stir.
Remove the pan from the stove. Using a spoon, make little indentations in the vegetable sautée where the eggs will sit. Crack the eggs into each of the indentations. Add a final garnish of feta cheese and pepper.
Bake for 10 to 15 minutes until the eggs have cooked to your liking (I prefer them runny!). Serve warm and mushy with big helpings.