This is a simple, dairy-free egg dish that’s loaded with veggies and perfect to make ahead for a busy week. You can reheat a slice in the microwave or the oven for a quick, healthy breakfast. The eggs puff up when baking, then flatten out like a frittata once they’re out of the oven. I like to serve mine with a side of mixed fruit or a healthy blueberry muffin.
Dairy-Free Spinach Tomato Onion Egg Bake
serves 4
half of an onion, thinly sliced
half of a large tomato, diced
5 ounces baby spinach
1 tablespoon extra virgin olive oil
8 eggs
salt and pepper to taste
Heat the oil in a large, nonstick skillet. Add your onions and sauté until lightly browned and soft. Add in your tomatoes and cook about two minutes. Add your spinach and sauté until wilted. Salt and pepper to taste.
Preheat oven to 350°F. Spray or grease an 8×8 inch baking pan or pie dish.
Spread your cooked veggies evenly on the bottom of your prepared pan. Crack your eggs into a medium sized bowl, and whisk until yolks and whites are combined. Salt and pepper to taste, and pour evenly over your vegetables.
Bake for 20-25 minutes, until cooked through and tester comes out clean.
Used in this recipe:
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Poached Eggs with Tomato, Avocado and Basil
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