Serves 4
8 eggs
¼ cup almond milk, unsweetened (or milk of choice)
1 tsp olive oil, extra virgin
1 clove of garlic, minced
1 handful baby spinach
1 small zucchini, sliced into thin coins
1 clove of garlic, minced
1 handful cherry tomatoes, halved
1 dash herbs and spice to taste (parsley, sage, paprika, turmeric, etc.)
1 dash salt and pepper
Instructions
- Preheat oven to 190C.
- Whisk together eggs and almond milk.
- Heat an ovenproof pan (e.g. cast iron) on the stove with the olive oil.
- To the hot pan add garlic, spinach, and zucchini. Cook for 1-2 minutes until the spinach wilts and the zucchini starts to soften.
- Add the tomatoes, herbs, spices, salt, and pepper.
- Pour in the eggs.
- Place the pan into the oven and bake for 20-30 minutes, until eggs are set.
Serve & enjoy!
Tip: Feel free to substitute your veggies and use what you have on-hand. Try diced capsicum instead of tomatoes, or chopped kale instead of spinach. Have fun with this!
