So, as you know, I’m trying to cook in a more “sustainable” fashion, so after I made BBQ mushroom pizza yesterday, I had a fair amount of leftovers, including sliced onions, grated Gouda cheese, and sliced mushrooms. We also had steamed broccoli, 1/2 an orange bell pepper, and a few grape tomatoes in the fridge. I decided to put everything together in a tasty, protein-filled snack by combining everything with eggs (so it’s a snack that’s also good for breakfast on the run). The recipe below is based on what we had on the fridge, but feel free to improvise/substitute — use whatever you have or prefer
- 4 Jumbo eggs (or 5 large eggs)
- 1/4 cup chopped broccoli
- 1/4 cup sliced red onion
- 6-8 grape tomatoes, sliced
- 6-8 mushrooms, sliced
- 1/2 of an orange, red, or yellow bell pepper, diced
- Grated Gouda Cheese (use whatever cheese you have, or like–feta, goat, cheddar would all be good)
First, preheat the oven to 350. Then prep all the vegetables, if they aren’t already sliced. (I slightly sauteed the mushrooms because I prefer them more cooked, but that’s my personal preference.) And if you don’t have, or don’t like, some of the ingredients listed above, use more of the ones you like. I also found some prosciutto in the fridge so I added that to a few of the cups.
Then beat the eggs in a small bowl and add salt and pepper. Spray a 6-muffin cooking tin with cooking oil and put your desired fillings in each muffin cup.
Pour the beaten eggs into each muffin cup until the liquid almost reaches the top. Sprinkle with a little extra cheese.
Bake for 20 minutes, until set — and enjoy!
