I've recently been trying to rekindle my love for eggs. They're super healthy for you (despite the claims that the yolks are riddled with cholesterol). An egg contains a whopping 6 grams of protein, as well as lutein, a natural carotenoid (one of the elements that helps make carrots orange and egg yolks yellow), which is important to vision and eye as well as staying off cataracts and macular degeneration , as well as choline, which has been linked in numerous studies to improving memory and brain development. Although eggs do contain about 200 milligrams of cholesterol, not all of this cholesterol directly goes into clogging arteries. The majority doesn't and the major artery cloggers aren't the small doses of cholesterol from eggs, but rather the large doses of saturated and trans fats that come from eating fast food burgers and fries. Eggs are an absolutely wonderful addition to any healthy diet; don't cut the eggs out of your diet, cut the chips and burgers and hot dogs instead.
This recipe is one of my absolute favourite egg dishes. I've made it for breakfast, lunch and supper. Its delicious, and one of the best parts is, its super easy. You can do so many variations, with different spices, different vegetables and different cheeses!
Egg Bake;
1/3 c peppers, diced
2-3 mushrooms, diced
1/4 c onion, diced
1 c fresh spinach, chopped
1/2 small zucchini, chopped
1/3 c broccoli, chopped
1/3 c meat, chopped (I usuaully use whatever we have leftover, but have put in a strip or two of turkey bacon if we had nothing else)
1/4c cheese, grated
2 eggs
spices as desired (I often use chili powder, pepper, dill, garlic, curry...although not all together)
balsamic vinegar (optional)
1) Preheat oven to 350.
2) In an oven safe frying pan or shallow skillet saute on medium onions, peppers and meat until they begin to soften. Add balsamic vinegar (if using)
3) To peppers, onions and meat, add mushrooms, zucchini and broccoli, saute until soft.
4) Add chopped spinach and spices and cover and saute for an additional ~2 minutes until spinach starts to shrink and soften.
5) Remove pan from heat and immediately crack two eggs over tops. Sprinkle with cheese & black pepper. Put into oven and let bake for 5-10 minutes (depending how soft you want your yolks). Usually 5 minutes is adequate if you like runny yolks, but make sure the egg white is cooked through.
6) Enjoy! You can either transfer to a plate (although I find the eggs often break) or serve in the skillet for a rustic look! And by eating out of the skillet, you save on cleanup because now you have a one dish meal! Caution the handle is hot, but I have a nifty quilted gadget that covers my handle for me!
This recipe is one of my absolute favourite egg dishes. I've made it for breakfast, lunch and supper. Its delicious, and one of the best parts is, its super easy. You can do so many variations, with different spices, different vegetables and different cheeses!
Egg Bake;
1/3 c peppers, diced
2-3 mushrooms, diced
1/4 c onion, diced
1 c fresh spinach, chopped
1/2 small zucchini, chopped
1/3 c broccoli, chopped
1/3 c meat, chopped (I usuaully use whatever we have leftover, but have put in a strip or two of turkey bacon if we had nothing else)
1/4c cheese, grated
2 eggs
spices as desired (I often use chili powder, pepper, dill, garlic, curry...although not all together)
balsamic vinegar (optional)
1) Preheat oven to 350.
2) In an oven safe frying pan or shallow skillet saute on medium onions, peppers and meat until they begin to soften. Add balsamic vinegar (if using)
3) To peppers, onions and meat, add mushrooms, zucchini and broccoli, saute until soft.
4) Add chopped spinach and spices and cover and saute for an additional ~2 minutes until spinach starts to shrink and soften.
5) Remove pan from heat and immediately crack two eggs over tops. Sprinkle with cheese & black pepper. Put into oven and let bake for 5-10 minutes (depending how soft you want your yolks). Usually 5 minutes is adequate if you like runny yolks, but make sure the egg white is cooked through.
6) Enjoy! You can either transfer to a plate (although I find the eggs often break) or serve in the skillet for a rustic look! And by eating out of the skillet, you save on cleanup because now you have a one dish meal! Caution the handle is hot, but I have a nifty quilted gadget that covers my handle for me!
