Baked Eggs with Mushrooms, Grape Tomatoes, Beet Greens, and Onions (Serves 1-2)
My local farmer can’t grow grape tomatoes right now, but they were selling cheap at the grocery store, so I brought some home. The imports aren’t as good as what I am used to getting locally, but I did enjoy tasting an echo of summer on my plate. I paired them with beet greens, mushrooms, and onions to create a filling breakfast that keeps me feeling full for 5 hours.
Prep and Cook Time: 25 minutes
4 fresh eggs
1 handful of sweet yellow onion – half-moon slices
1 handful of mushrooms – sliced
1 handful of grape tomatoes – sliced
1 handful of beet greens – bite-size pieces (or any fresh greens)
Extra virgin olive oil
Red chili powder
Pre-heat oven to 400 degrees. Coat the bottom of a small skillet generously with olive oil and heat over a medium flame. Add a handful of onion to the skillet and save the rest in an airtight container in the refrigerator. After the onion has cooked for about two minutes, add a big handful of beet greens and let it wilt slightly. Add mushroom slices and then tomato slices on top of greens. Sprinkle a little salt and garlic powder on the vegetables. Crack 4 eggs into a bowl and add salt, garlic powder, turmeric, red chili powder, and a little oregano. Whisk eggs until well mixed and then pour 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 eat the whole thing by myself, but am a big eater. Make it with 6 or 8 eggs in a large skillet and you could easily feed several people or create leftovers.
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