Identify some simple vegetable combinations to put together for tasty egg bakes. Saute a few veggies, toss in an egg scramble, and you’ve prepped yourself multiple meals. Here’s a great one…
Preheat oven to 350. If you have a skillet capable of transferring to the oven, use it. Otherwise, prep a baking pan and rub down with a light coat of olive or avocado oil.
For Veggies Chop:
-One large leek
-1-2 cloves of garlic
-1/2 cup of fresh parsley
-Two cups of spinach
Heat large skillet at medium-high heat and add in 2 TBSP of avocado oil. Add in the chopped leek, garlic, and mushrooms and cook for 2-3 minutes. Next add the chopped parsley and spinach.
In separate bowl whip up 8-12 eggs (the more you use the more meals you will get out of this, so plan accordingly.). Think roughly two eggs per meal with this amount of vegetables.
If the pan seems a little dry, stir in some more oil. Then add in the whipped eggs and mix the vegetables evenly. Stir for 2-3 minutes allowing to cook a little. Then transfer the whole pan into the oven for 20 minutes.
For Baking Pan:
If you are using a baking pan, combine the whole vegetable mix and egg scramble into the pan, spread evenly, and transfer the pan into the oven. Bake for 30 minutes or so (check by sticking fork in the middle, should come out dry).
Let cool and enjoy this healthy meal! Put aside leftovers for tomorrows breakfast, lunch, or dinner!