Ingredients
– 6 eggs
– ¼ cup almond milk
– 1 teaspoon extra-virgin olive oil
– Handful of chopped leafy greens such as sweet potato greens or spinach
– 1 small zucchini, sliced into thin coins
– 1 garlic clove, minced
– Pinch of smoked paprika
– 2 medium tomatoes, sliced
– Handful of cherry tomatoes, halved
– Fresh herbs such as sage, thyme, or basil
– Sea salt and fresh black pepper
Instructions
1-Preheat the oven to 375 degrees. Whisk together the 6 eggs and ¼ cup almond milk with a pinch of sea salt; using a blender for fluffier eggs is recommended.
2-Heat an 8- or 10-inch skillet on the stove and add the 1 teaspoon extra-virgin olive oil.
3-Add the handful of chopped leafy greens, 1 small zucchini (sliced into thin coins), 1 garlic clove (minced), sea salt, and fresh black pepper, then cook until the greens wilt and the zucchini softens slightly.
4-Stir in the pinch of smoked paprika. Pour the egg mixture over the vegetables, then add the 2 medium tomatoes (sliced) along with additional sea salt and fresh black pepper.
5-Turn off the stove and transfer the skillet to the oven. Bake for 20-30 minutes until the eggs are set. Add sage and thyme on top during the last 5 minutes of baking. If using basil, add it after removing from the oven.
6-Let cool for about 15 minutes before slicing and serving. Season with more sea salt and fresh black pepper if needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥛 Use almond milk instead of dairy for a fluffier texture.
🥗 Substitute sweet potato greens with spinach or kale if needed.
🧀 For visual appeal, layer vegetables before baking; add cheese after layering vegetables.
🌿 Add delicate herbs like basil after baking to avoid burning.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking, whisking, sautéing
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving