Veggie-Egg Pan-Bake Breakfast
Okay, since it’s not really a frittata and it’s not really an omelet, we made up our own name, the Veggie-Egg Pan-Bake Breakfast. This has become one of the all time staple favorite breakfasts in our house. We’re having it with a side of country potatoes and homemade kombucha in this example, but it could easily be a meal all by itself or served with fruit if you prefer.
Here’s what you’ll need:
Large skillet with a lid
Cooking spoon or something to stir ingredients in the pan
Whisk or fork to beat the eggs
Spatula for serving
1-2 Tablespoons of olive oil or coconut oil
7-8 sweet mini peppers
½ of a red, orange or yellow pepper (whichever you prefer)
8 mushrooms (a combo of white and portobello is a good mix)
8-15 large pitted black olives
Large handful of fresh baby spinach
5 eggs (thank you to our wonderful chickens)
1 Tablespoon of milk or creamer
1 teaspoon of water
¼ tsp baking soda
½ of a ripe avocado
Seasonings (we LOVE Memo’s season salt available thru my friend’s Etsy store) otherwise my own combo of organic no-salt seasoning from Costco mixed with lots of hemp and chia seeds.
In a large skillet, add 1-2 Tablespoons of oil to the pan and put on medium heat
Prep your veggies - cut your peppers and remove the seeds, then dice them up and put them into the skillet. Stir your pan each time before you add the next ingredients
3. Cut mushrooms in half, then slice them and add to skillet with cooking peppers. Then stir them into mixture before adding the next ingredients.
4. Finely chop olives then add to skillet with cooking veggies. Then stir.
5. Chop a large handful of fresh baby spinach leaves. These will cook down a lot, so be generous with your “handful”. Let them steam cook on top of mixture until they start to wilt, then stir into the mixture.
6. Crack 5 fresh eggs into a mixing bowl (be careful to keep any shell fragments out)
7. Whisk / beat eggs (I add about a teaspoon of water and a Tablespoon of milk and sometimes a ¼ teaspoon of baking soda to fluff them up a bit more)
8. Add seasonings (of your choice) to your egg mixture and whisk them into egg mixture.
9. Stir your pan of ingredients again to mix well, then turn your heat down to very low, spread ingredients out evenly in the pan.
10. Slowly pour egg mixture starting lightly around the edges, then spirling into the center. Pour any remaining egg mixture to fill in the pan. You can take your cooking spoon and tap down to tidy up the veggies into the egg mixture.
11. Sprinkle grated cheese over the top of the entire mixture.
12. Add slices of fresh avocado to the top.
13. Cover pan with lid, allow to steam pan-bake on lowest heat for approximately 20-25 minutes.
14. You’ll know it’s done when the eggs are set and there is no more egg wiggling in the center of the pan.
15. Cut into at least four pieces, place onto plate with a side of your choice.
16. Select a generous helping of delicious and nutritious MICROGREENS as the next layer (we used china rose and daikon radish, broccoli and speckled pea shoots)
17. Top it off with a dollop of salsa and enjoy :)
Make it special by adding your favorite Microgreens to meet your own tastes. Add the seasonings that you love and make it your own. The basic concept is the same and we’d love to hear about your experiences.
Adding microgreens is a great way to get additional beneficial nutrients into your meals. The added bonus of flavor and texture makes it that much more enjoyable on every meal.
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Nicely done👍