This recipe has quickly become a favorite of mine for breakfast because it is so easy. Just throw it in the oven and walk away until it’s done! It’s healthy, loaded with veggies and if you like you can omit the cheese although I think it finishes it off nicely. My favorite part is when you pierce the egg and the yellow creamy inside flows onto the veggies. So yummy! You can also mix up the veggies with whatever you have in the fridge. Asparagus, zucchini, onion, kale, or green beans, are all good choices.

• Ingredients:
• 6 eggs
• 6 cups spinach
• 1 cup mushrooms, quartered
• 1/2 bell pepper, sliced
• 2 tomatoes, chopped
• 1 tablespoon olive oil
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Fresh pepper to taste
• 1/2 cup shredded parmesan cheese

directions:

Preheat the oven to 350 degrees. Grease your baking pan with butter or non-stick cooking spray. Lay the spinach on the bottom of the pan and top with remaining veggies. Carefully crack the eggs over the veggies and place into the oven. Season with salt, garlic powder, oregano and pepper. Sprinkle with cheese. Bake for 15-20 minutes just until the eggs are set (slightly runny in the middle)