This recipe was inspired by the Tortilla Española – a Spanish Omelet – a dish Matt and I enjoyed on our Honeymoon in Spain. Before going to Spain, I always associated eggs with breakfast, but the Spaniards enjoyed their eggs for lunch and dinner too! Every 2 weeks I get an order of one dozen local farm fresh eggs from my CSA, and this is one of my favorite dishes to prepare for a quick weekend night dinner with whatever veggies I have on hand that will also lead to leftovers that can be enjoyed for breakfast. Here are 3 tips for enjoying eggs:
- Buy local. I learned from a fellow student health coach who feels a little sick and bloated after eating super market eggs can tolerate eggs much better when they come local, from a farm with free range chickens. You can find local sources of eggs here, or (like many people here in Portland) you can get your own Chicken!
- Eggs are best, nutrition-wise, in spring. I recently learned in spring, eggs are at their peak of nutrition – but it does kind of make sense when you think about it. Flowers are blooming, grass is growing and those free range farm chickens get to enjoy a fresh feast with more vitamins and nutrients.
- Eggs are packed with protein. If you want to watch your calories, you can stick to egg whites and still get the protein benefits. Here is a great tip from a favorite blogger of mine – the Tartan Jogger – on how to easily remove egg yolks – see the video in her post here.
Baked Eggs with Veggies & Goat Cheese
Ingredients / Nutrition Information:
- 8 eggs
- 1 cup white onion – chopped
- 1 cup red bell pepper – chopped
- 1 cup mushroom – sliced
- 2 cups kale – torn into bite size pieces
- 1/2-1 cup leftover roasted potatoes
- 2 tbsp goat cheese crumbles
- 1 tbsp extra virgin olive oil
- Salt / Pepper
- Pre-heat oven to 350
- Wash and chop all veggies
- Sauté the sliced mushrooms over medium high heat until browned with a little olive oil, when done, set aside in a bowl
- In that same pan, sauté the onions with a little olive oil over medium heat, when the start to soften, add the red peppers and cook a few minutes longer
- Add in the leftover (or previously prepared) roasted potatoes and keep on medium, low heat for a few minutes
- Place the veggie mix at the bottom of a glass baking dish, adding the mushrooms on top
- Place the raw kale pieces on top of the sautéed veggie mix, spritz with a little olive oil
- Whisk the 8 eggs in a large bowl with a dash of salt and pepper
- Pour the eggs evenly over the top of the veggies
- Sprinkle the goat cheese on top
- Bake the dish at 350 for about 30 min, until eggs are cooked thru (test with a fork or knife – insert into the eggs dish and there should be no runny, raw eggs)
- Slice into squares, serve and enjoy!
- Refrigerate any leftover and have for breakfast!
- You can use any veggies you have on hand – zucchini and tomatoes, spinach and green pepper, etc.
- Top with avocado or fresh green onions or parsley
- Excellent with your favorite hot sauce!
Question for you: Do you ever have breakfast food for dinner?