Spinach and Tomato Egg Bake

I (Heather) think I’ve told you: Breakfast is one of my favorite meals of the day, and I love eggs. I love them fried, scrambled, poached, baked—any way you can think of. It’s most interesting and fun to mix up whatever vegetables are available in the refrigerator. This is a simple and tasty egg bake, even though it was crafted with leftover ingredients. Make it anytime for grab-and-go weekly breakfasts, for brunch, or even breakfast for dinner! We hope you enjoy it.

Ingredients
3 Tbsp extra virgin olive oil
1 small yellow onion, diced
6 oz spinach
1 large tomato, diced
3 garlic chives, chopped
pinch of salt
pinch of pepper
1 tsp dried thyme
1 tsp dried oregano
16 eggs

Method

Warm 1 Tbsp oil in a small pan over medium heat. Saute the onion until soft, about 3 to 5 minutes. Preheat the oven to 350° F.

Coat the inside of a large, oval baking dish with the remaining olive oil.

Spread the spinach and tomato evenly in the dish. distribute the cooked onion and oil evenly over the fresh vegetables. Sprinkle with salt, pepper, thyme, and oregano.

Whisk eggs in a large bowl. Then, pour them over the vegetable mixture in your baking dish.

Bake for 30 to 35 minutes, until the center is cooked but still bouncy.

Allow it to rest for at least 5 minutes before cutting and serving.

Spinach and Tomato Egg Bake Recipe [paleo, primal, gluten-free]

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Spinach and Tomato Egg Bake

  • Servings: 8-10
  • Time: 50 minutes
  • Difficulty: easy
  • Print

Ingredients
3 Tbsp extra virgin olive oil
1 small yellow onion, diced
6 oz spinach
1 large tomato, diced
3 garlic chives, chopped
pinch of salt
pinch of pepper
1 tsp dried thyme
1 tsp dried oregano
16 eggs

Method

1. Warm 1 Tbsp oil in a small pan over medium heat. Saute the onion until soft, about 3 to 5 minutes. Preheat the oven to 350° F.

2. Coat the inside of a large, oval baking dish with the remaining olive oil.

3. Spread the spinach and tomato evenly in the dish. distribute the cooked onion and oil evenly over the fresh vegetables. Sprinkle with salt, pepper, thyme, and oregano.

4. Whisk eggs in a large bowl. Then, pour them over the vegetable mixture in your baking dish.

5. Bake for 30 to 35 minutes, until the center is cooked but still bouncy.

6. Allow it to rest for at least 5 minutes before cutting and serving.[/recipe]

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