Baked Eggs with Roasted Red Peppers, Mushrooms, Tomatoes, Onion, and Prosciutto (Serves 1-2)
I missed my farm connection this past week and ran out of fresh greens. My pantry came through, however, and I made a baked egg dish with roasted red peppers in a jar that I found on sale months ago, canned mushrooms that I bought a long time ago before I got into using fresh mushrooms, canned diced roasted tomatoes with green chilies that I keep in my pantry all the time, a little fresh sliced onion and a little prosciutto. The result was super easy to make and really tasty.
Technique alert! I rediscovered the use of a whisk over the past few weeks. I had been cracking my eggs into a coffee cup and breaking the yolks with a fork before pouring them into my skillet with vegetables to bake. I don’t know why I decided to crack my eggs into a big stainless steel bowl and whisk them briskly the other day, but the results are far superior to the coffee cup method. The eggs come out consistent, fluffy, and light after being whisked. I’ve had a whisk in my drawer for years and am so sorry I neglected it. If you don’t have a whisk, get one!
Prep and Cook Time: 20 minutes
4 fresh eggs
1 small sweet yellow onion
1 can mushroom stems and pieces
1 jar of roasted red peppers
1 can of diced tomatoes (I used Muir Glenn’s fire roasted with Green Chilies)
1 or 2 slices of prosciutto
Extra virgin olive oil
Pre-heat oven to 400 degrees. Chop onion into bite-size pieces. Coat the bottom of a large skillet generously with olive oil over medium heat. Add a handful of onion to the skillet and save the rest in an airtight container in the refrigerator. Remove 1 or 2 roasted red peppers from the jar and cut them into bite-size pieces. Add roasted red pepper pieces to the skillet. Open can of mushrooms and add a generous handful to the skillet. Save the rest in an airtight container. Open can of tomatoes and add about half to the skillet, saving the rest in an airtight container. Season vegetables in skillet lightly with salt, garlic powder, and oregano. Cut 1 or 2 slices of prosciutto into bite-size pieces and lay pieces on top of vegetables in the skillet. Crack 4 eggs into a bowl and whisk until well mixed. Add salt, garlic powder, turmeric, and a little oregano and whisk until well mixed. Pour the eggs over the vegetables in the skillet and transfer skillet to the hot oven. Let bake 10 minutes. The eggs should be well set and firm to the touch after 10 minutes. When done, work the edges free from the skillet with a fork and then slide the eggs and vegetables from the skillet to a plate.
Notes: I can just barely eat this dish by myself when I make it with 4 eggs and I am a big eater. Make it with 6 or 8 eggs and you could easily feed several people or create leftovers.
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