Veggie Scramble Egg Bake
One of my biggest pet peeves is food waste - I hate purchasing food and then having it go bad. Since I have been doing Whole 30, that is not as much as a problem, but sometimes vegetables turn bad quickly despite your best efforts. This is one of my solutions - take left over vegetables or extra vegetables about to turn bad into an egg bake and voila! A healthy breakfast loaded with vitamins and protein. This recipe works for pretty much any vegetables you have, I happened to have the below ingredients in my fridge that needed to be consumed quickly. My broccoli and mushrooms were from dinner a few nights before, so they were already cooked. You can use broccoli, carrots, zucchini, spinach, tomatoes, etc. I also got great new all white baking dishes, so the colors looked like a painting on a canvas - a delicious, colorful painting.
6 eggs, cracked and scrambled
2 cloves of garlic
1 tablespoon coconut oil
3 cups of spinach, chopped coarsely
1 cup broccoli florets, chopped
5-6 button mushrooms, sliced
10 cherry tomatoes, halved
salt and pepper to taste
dash of hot sauce
Preheat the oven to 350 degrees Fahrenheit. Heat a non-stick pan over medium heat and add the coconut oil. While that is heating, chop the tomatoes, spinach, broccoli and mushrooms.
Once the pan is hot, add the garlic to the oil; saute for 1 minute, then add the tomatoes. Saute for 1 - 2 minutes, then add the spinach one handful at a time, stirring to make sure the spinach begins to wilt so you can add more of it. Once the spinach is added, add the broccoli and mushrooms.
Cook for 4 minutes, then transfer to a baking dish. Crack the eggs into a bowl, adding the salt, pepper and hot sauce. Scramble with a fork or whisk. Pour the eggs over the veggies in the baking sheet.
Place into the oven for 20 minutes. Remove from the oven and allow to cool for a few minutes. Serve and enjoy!