Baked Eggy Summer Greens

A wonderfully light, tasty and Summery dish, perfect for seeing out the warmer evenings. This recipe is super simple, and takes just 20 minutes to prepare in full, so keep it handy for mid-week meals! Double up the ingredients to serve the whole family, and remember it when you’re looking for savoury breakfast ideas.

Suitable for anyone following a gluten free, grain free, paleo, dairy free, vegetarian or low sugar diet.

summer eggy bakeIngredients (serves 2)

  • 1 courgette, sliced into ribbons
  • 1 handful spinach
  • 1 small handful fresh basil leaves
  • 1 handful green beans
  • 1 tomato, sliced
  • 3 eggs
  • ¼ cup non-dairy milk
  • 1 tsp baking powder
  • pinch of salt & pepper

How To

Cook the green beans until they’re tender

Add the eggs and milk, baking powder, salt and pepper, and whisk

Press the spinach into an oven-proof dish, cover with slices of tomato, basil leaves, ribbons of courgette, and a layer of green beans

Pour over the egg mixture

Press the top layer down firmly, so the egg is able to cover all ingredients evenly

Bake for 15 minutes at 200C

Serve with a salad or sweet potato wedges



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