Healthy Vegetable Delight (Print Version)
# Ingredients:
→ Vegetables
01 -
2 garlic cloves, crushed
02 -
1 small zucchini, diced
03 -
1 yellow bell pepper, chopped
04 -
2 bell peppers, one orange and one red, cut into pieces
05 -
1 red onion, finely diced
→ Seasoning & Oils
06 -
A sprinkle of kosher salt and black pepper
07 -
1 tablespoon of avocado oil
→ Egg Mixture
08 -
12 eggs from pasture-raised chickens
09 -
1/4 cup of whole milk (organic if possible)
10 -
A quarter cup of scallions, thinly sliced
11 -
2 ounces of goat’s cheese
# Instructions:
01 -
Set your oven to 425°F ahead of time.
02 -
Coat a 9x13 pan with butter, cooking spray, or a little coconut oil.
03 -
In a mixing bowl, toss the zucchini, onion, garlic, and bell peppers with a bit of salt, pepper, and avocado oil. Spread them evenly on a rimmed tray and bake for 30 minutes. Stir them up halfway so they cook evenly.
04 -
Once the vegetables are roasted, let them cool down a bit. Turn the oven down to 350°F.
05 -
In a big bowl, mix up the eggs, milk, a pinch of salt, and some pepper using a whisk.
06 -
Pour the roasted veggies into the egg mix. Move everything into your greased baking pan. Sprinkle goat cheese and chopped scallions on top.
07 -
Bake the dish for 30 minutes, or until the center is set and the eggs look fluffy. Slice and dig in!
08 -
Pop your leftovers into a sealed container. Keep in the fridge for up to 5 days.
09 -
Microwave small portions for 30 seconds at a time until nice and warm, or use the oven at 350°F for 15 to 25 minutes. If using the oven, lightly cover with foil.
10 -
Pack leftovers in a freezer-safe bag or box. Store in your freezer for up to 3 months. Thaw overnight in the fridge before reheating.
# Notes:
01 -
This dish works perfectly for breakfasts, brunches, or meal prepping, and it keeps well for a few days in the fridge or longer if frozen.