Recipe for Egg and Veggie Bake with Spinach and Ham
This is a hearty breakfast that can be baked over the weekend and then re-heated during the week to save time. Although this version calls for spinach and ham, feel free to substitute whatever veggies and/or meats that appeal to you.
Preheat oven to 350F. Coat an 8 x 8 glass baking dish with cooking spray.
Heat 1 tablespoon extra virgin olive oil in a large nonstick skillet over medium heat
Add 1 small, thinly slice onion and cook until softened
Add 4 ounces ham, cut into thin strips, and cook about 2-3 minutes
Transfer ham and onion to a large bowl
Add the remaining 1 tablespoon olive oil to the skillet
Add 4 ounces baby spinach (4-5 cups) and cook until wilted
Whisk in a medium bowl:
12 large eggs
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Stir the ham, onion and spinach mixture into the eggs and pour into the prepared glass baking dish
Bake until set and lightly browned, about 25-30 minutes. Cool for ten minutes. Cut into square and serve warm
