Harvest Vegetable Egg Bake
Recipe by Julia Gibson
“Eating the rainbow” is crucial to getting a full range of vitamins, minerals and preventing disease. This Harvest Vegetable Egg Bake allows you to do just that. The eggs add a punch of quality protein and omega-3 fats, making this a complete meal that provides plenty of leftovers.
Preheat the oven to 350°F. In a large oven safe skillet, warm olive oil over medium heat.
Once the oil is hot, add the onion and sauté for 10 minutes. Add the parsnips and sweet potatoes, covering to steam for 5 minutes, then sauteing for another 5-10 minutes to brown.
Add the brussel sprouts, cooking for another 5 minutes.
Mix in the garlic, rosemary, sage, thyme, salt, pepper, cayenne and mix cook for another 5 minutes. Add in the kale and vinegar, stirring and cooking until kale turns bright green.
Make 4-6 little wells in the vegetable mixture, and crack an egg in each one. Cook for a few minutes until eggs begin to set, then transfer to the oven until desired egg consistency is reached about 5-8 minutes.
Serve with toast and sliced avocado.
Substitutions: No Kale, use any dark leafy green, like chard or collard. No parsnips, use carrots or turnips. No sweet potatoes, use any variety of potatoes.
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