Meatless May – Baked Eggs with Veggies & Goat Cheese

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:

  1. 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!
  2. 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.
  3. 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

cheers3.wordpress.com:  bakedeggsveggiesgoatcheese

 

Ingredients / Nutrition Information:

ingredients

  • 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

 

Directions:

  • 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!

Variations

  • 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?

Cheers³

Reni

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3 thoughts on “Meatless May – Baked Eggs with Veggies & Goat Cheese

  1. Pingback: Meatless May Wrap Up + Running Over 100 Miles | Cheers³

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