This easy egg recipe works as well for dinner as it does for breakfast. A one-dish, budget-friendly, last-minute meal, it’s great for a busy weeknight or a lazy Sunday brunch, served with salad on the side.
6 SERVINGS | PREP 45 MIN
Nutritional value (1 serving): Calories 203 kcal; Protein 10.8 g; Carbohydrates 26.4 g; Fibre 5.6 g; Fat 6.7 g
»»1 Tbsp extra-virgin olive oil
»»4 small unpeeled potatoes, scrubbed, precooked and sliced
»»1 clove garlic, crushed
»»½ large onion, diced
»»1 cup chopped veggies such as broccoli, mushrooms and/or tomatoes (optional)
»»4 large eggs
»»1¾ cups cow’s, soy, rice or unsweetened almond milk
»»½ tsp dried marjoram
»»½ tsp basil
»»¼ tsp paprika
»»1/3 cup nutritional (“vegetarian”) yeast*
»»¼ tsp each salt and pepper
»»1 cup chopped fresh or frozen spinach (if frozen, thawed and drained)
»»shredded cheese (optional, omit to keep dairy-free)
*Available in the natural food section of the grocery store or any health food store, this adds a great “cheesy” flavour
In cast-iron skillet, heat oil over medium heat. Sauté potatoes, garlic, onion and chopped veggies, if desired, until softened and browned.
In bowl, whisk together eggs, milk, marjoram, basil, paprika, nutritional yeast, salt and pepper. Stir in spinach.
Spread potato mixture evenly over pan, pressing down to form a “crust”. Pour egg mixture over top. Sprinkle with cheese (if using). Bake in 350°F oven until centre is no longer set, about 35 minutes.
For more tips on balanced living, you can find Wendy at simple-balance.ca