Egg Veggie Bake
Eggs baked with spinach, tomato, mushroom — protein-rich brunch.
For 2 servings
Sauté the vegetables in olive oil.
- Heat olive oil in a skillet over medium heat.
- Add the mushrooms, tomatoes, and spinach to the pan.
- Cook for 4 minutes until the vegetables are softened and moisture has evaporated.
Combine the eggs and sautéed vegetables.
In a mixing bowl, whisk the eggs with oregano, salt, and pepper. Gently fold the sautéed vegetable mixture into the beaten eggs until evenly distributed.
TIPLet the vegetables cool for a minute before mixing to avoid scrambling the eggs prematurely.Bake the mixture until firm.
Transfer the egg and vegetable mixture into a prepared baking dish. Bake at 180°C for 18 minutes or until the center is set and the edges are lightly golden.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the mushrooms dry before sautéing to ensure they brown rather than steam.
- 2Whisk the eggs thoroughly to incorporate air for a lighter, fluffier bake texture.
- 3Use a silicone baking dish to prevent sticking without needing extra grease.
Adapt it for your goals.
Low sodium
Omit the added salt and double the oregano or add fresh basil for a flavor boost.
spicierSpicier
Add a pinch of red pepper flakes or diced green chilies to the vegetable sauté.
dairy freeDairy free
This recipe is naturally dairy-free, but you can add a tablespoon of nutritional yeast for a cheesy flavor.
Why this is on our healthy list.
High-Quality Lean Protein
Eggs provide all essential amino acids necessary for muscle maintenance.
Rich in Antioxidants
Tomatoes and spinach provide lycopene and vitamin C to support cellular health.
Heart Healthy Fats
Olive oil provides monounsaturated fats that help manage cholesterol levels.
Frequently asked questions
Yes, it is a nutrient-dense, high-protein meal featuring fresh vegetables and heart-healthy fats from olive oil.
