Baked Eggs with Kale, Tomatoes and Mushrooms
Whether you are making breakfast for yourself or a crowd, this Baked Eggs with Kale and Mushrooms is a healthier way to enjoy your eggs and vegetables.
Servings 1 serving
Calories 344kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- ⅛ teaspoon turmeric dried
- ¼ cup onions chopped
- 2 mushrooms
- 1 cup kale finely chopped
- 1 Roma tomatoes sliced
- 2 eggs large
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper ground
- ½ teaspoon hot sauce (optional)
Instructions
- Preheat oven to 350ºF.
- Heat a small cast iron skillet over medium high heat and add olive oil.
- When oil is hot, sauté onions, mushrooms and turmeric until vegetables have softened, about 5 minutes.
- Stir in kale and Roma tomatoes.
- Open up two small circles in the vegetables and crack an egg into each hole.
- Remove skillet from heat and place in the hot oven. Cook until desired doneness, 8-10 minutes for slightly undercooked eggs.
- Season eggs with salt, pepper and hot sauce.
- Serve hot.
Notes
Serving Suggestions: Serve alone or with bread.
Cooking Tips: Other great vegetables to use: spinach, bell peppers and potatoes.
Nutrition
Serving: 1g | Calories: 344kcal | Carbohydrates: 18g | Protein: 17g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 372mg | Sodium: 519mg | Fiber: 5g | Sugar: 7g
