Leftovers + Baked Eggs

Doesn’t sound very sexy, but adding all your leftover veggies and meat or seafood to the bottom of a shallow dish and adding eggs on top makes for one the simplest, tastiest meals around. At the end of the week I often have some greens that are past their best – and they work great in this dish. Gather all your odd-and-ends – reduce waste and get dinner in under 30 minutes. Winning!

Recipe

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SERVES: 4

INGREDIENTS:

  • 2 cups leftover veg – I used zucchini, kale and chives.
  • Any leftover meat, fish (optional)
  • 8 large organic eggs
  • 2 tablespoons leftover pesto (optional)
  • Sea salt and pepper
  • Leftover herbs to garnish

METHOD:

  1. Preheat the open to 180°C.
  2. In a shallow baking dish, add the leftover veg and any cooked meat / seafood , spreading to cover the base of the dish.
  3. Crack over the eggs, ensuring then whites spill to cover your leftovers.
  4. If using, dollop on the pesto and swirl through the eggs.
  5. Season with salt and pepper.
  6. Cook for 20-25 minutes (depending on how you like your eggs).
  7. Enjoy immediately with a side salad and some avocado for heart-healthy fats.

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Leftovers + Baked Eggs

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also writes for national health magazines, has launched a range of Protein Ball Mixes: Fit Mixes, and is the author of Love Move Eat (Bauer Media, 2017).

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