While perusing different egg recipes on the Internet I came across a lot of different ways to make scrambled eggs in the oven. Intrigued by the concept I gave it a try but of course gave it a healthier spin (most of the recipes called for tons of butter, tons of eggs, and milk.)
I roasted a whole bunch of asparagus and cauliflower yesterday and also had some leftover green beans in the fridge. When I have a surplus of uncooked veggies in my fridge I love to just roast them up. They come in handy for so many dishes – thrown in salads, sandwiches or scrambled eggs in the morning.
Here is how I made my breakfast:
Pre-heat oven to 350 degrees. Chop up a couple handfuls of leftover veggies of your choosing. Beat 3 eggs (serves 2 people) and season with salt and pepper. Mix in the veggies and pour whole mixture into an oven proof dish that has been sprayed with non-stick spray. Bake uncovered for 15 minutes. Fluff up eggs with a fork and bake another 15 minutes or until eggs have set. Top with a little fresh cilantro and green onion (optional.). Serve immediately!