Egg Bake Recipe with Vegetables

Baked eggs are truly
a quick way to make enough for everyone without standing at the stove all morning!

Serve with salsa for an extra bit of flavor.

There is so many different combinations of vegetables that you can add to make this good for you and your family.

Think of this as a great way to finish partially used bags of frozen vegetables, or a way to empty out your refrigerator of vegetables that need to be used before they go rotten.

12 eggs
1/4 cup water
1/8 teaspoon pepper
2 cups frozen vegetables (I like broccoli and cauliflower)
1 tablespoon basil
2 tablespoon olive oil

Preheat oven to 400F. Spray 15x10x1 inch pan with olive oil or cooking spray.

In a bowl beat together eggs, water, and pepper. Pour eggs into pan. Bake 8 minutes or until set.

While eggs are cooking, defrost frozen vegetables. Cut up into bite size pieces. Stir in oil, and basil.

When finished cooking, cut eggs into six squares. Using a spatula, lift one square out onto a plate. Spoon 1/4 cut vegetables on top, and fold egg in half, to cover top of vegetables, making a rectangle shape.


Serve.

Per Serving -5 g carbs, 1 g fiber
(serves 6)