I love egg bakes. They make it easy and delicious to pack in a big serve of veggies and protein at breakfast and can also be eaten cold on picnics. If you subscribe to a vegetable box, egg bakes are the perfect way to use up veggies that you don’t quite know what to do with. Basically egg bakes are frittatas, except that mine invariably turn out to be more like a mass of vegetables bound together with some egg. The only downside is that they take a bit of time to prepare, as I sauté some of the veggies beforehand to get rid of the water which would otherwise seep into the egg bake, but I make a big enough batch for several days and it saves so much time in the mornings.
Silverbeet, Leek & Bacon Bake
- 1 bunch silverbeet, chopped into small pieces (kale or spinach works well too)
- 250g button mushrooms, sliced
- 1 leek, finely sliced
- 1 red capsicum, finely diced
- 1 bunch parsley, chopped
- 3 rashers bacon, diced
- 9 eggs, beaten
- 80g parmesan cheese, grated
- Salt and pepper
- Coconut oil, for sautéing veggies
- Fry bacon until browned and crisp. Set aside.
- Cook leek, mushrooms and capsicum until they have released most of their water. Set aside.
- Cook silverbeet until it has released its water and is wilted. Place in a large mixing bowl with the bacon, leek, mushrooms, capsicum and parsley. Add the beaten eggs and combine thoroughly. Add salt and pepper.
- Pour mixture into a 9” square baking dish. Sprinkle parmesan cheese on top and bake at 180°C for 30 minutes or until a knife stuck in the centre comes out clean.