Okay, so you know when you open your fridge halfway through the week and all you see are half eaten meals, droopy vegetables, and everything is just looking well…. tragic? Yeah. I’m sure we all suffer from ugly fridge syndrome right? Well I’m slowly teaching myself how to be better with using leftovers and bits and pieces of produce I have lying around, which is what led to this recipe.
I was watching Ratatouille on Netflix and the little rodent chef kinda inspired me to use what is essentially crappy scraps to put together something that is delicious, homey, and ridiculously satisfying. So one morning, I woke up and marched over to my fridge, determined to make something yummy out of nothing. Basically all I had were eggs, some halves/quarters of a few veggies, some less than perky herbs, and some expired yogurt (mmmm…yum!). Using my crazily creative mind (after a few cups of coffee obviously), I pulled out a zucchini, tomato, some basil, and of course the protein packed eggs and thought I’d make something like a ratatouille…. but a breakfast version!
In a sense, this recipe is more of a vague guideline, or even just an idea for how you could make something delicious out of the little bits and pieces of food you find, so seriously… don’t panic if you don’t have a zucchini lying around or something. I mean, eggplants, sweet potatoes, broccoli, I’m sure all of those would work fine.
Baked Eggs With Veggies
Recipe is for one serving. So if you’re serving 3 people, just multiply by 3
- 1 to 2 eggs, depending on whether you’re a ravenous growing boy or some dainty light eater
- 1/2 a small zucchini or eggplant
- 1/2 a tomato
- an herb of your choice such as basil, marjoram, oregano
- salt & pepper
- olive oil
Optional: beans such as black beans, chickpeas, etc.
1. Preheat your oven to 375F
2. Slice your veggies up into rounds and place into a cast iron skillet or an oven safe container
3. Drizzle a little olive oil, salt, pepper, and your herb of choice on the veggies
4. Place the veggies into the oven for 10-12 minutes, or until they begin to soften
* This is also where you would add beans or what not if you feel like it
5. Take the skillet or container out of the oven (make sure you use oven mitts!) and then crack your eggs into the dish, and place it back into the oven for an addition 10-12 minutes, or until the egg is done to your liking.
6. Take it out of the oven and serve!
So try it out, and thank me later!