Tuesday, September 8, 2020

Late Summer Vegetable Egg Bake

Late Summer Vegetable Egg Bake

     If you are like me at the end of the summer you end up with a lot of tomatoes and zucchini from family and friends. I would like to have my own garden again someday but in the meantime I will welcome any produce that I can get from them! I love zucchini and tomatoes and thought they would be great combined in an egg bake, and I was right! I added some defrosted frozen kale for another level of nutrients and flavor and it was a hit! I love making an egg bake for dinner on Sunday evening, that way I can start the week with leftovers for breakfast for a few days. This easy recipe can be adjusted for just about any veggies you might have on hand. If you are using a vegetable like spinach or kale that will release a lot of liquid during cooking just make sure you defrost and drain well if frozen, or saute for a minute or so and drain well before adding it to the egg mixture if fresh.


6 large eggs

1 tsp sea salt

1/4 tsp cracked pepper

1 zucchini thinly sliced

1 small tomato diced

1/2 cup of frozen kale ( I ran mine under warm water for a minute while in a colander and then squeezed it dry by pushing a spatula against the kale and the side of the colander) 

1/2 tsp dry basil


1) Pre-heat oven to 350 and spray a 9 inch pie pan with olive oil or non-stick cooking spray and set aside.

2) In a large bowl crack the 6 eggs, add the 1 tsp sea salt and 1/4 tsp pepper, and whisk until fully incorporated and fluffy.

3) Place the defrosted and dried kale in the bottom of the pan. 

4) Pour the egg mixture over the kale.

4) Arrange the thinly sliced zucchini over the top of the egg mixture, and then top with the diced tomatoes. Sprinkle the 1/2 tsp of dried basil evenly over the top.

5) Bake for 20-30 minutes until the center is set. 


This keeps up to 4 days in the refrigerator covered and reheats well in the microwave for an easy breakfast!


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