Egg bake recipe good for Saturday brunch or weekly meal prep. A nutrient dense breakfast with amazing, cholesterol lowering, immune boosting kalonji seeds
3-4cupsof mushroomssliced (about a small punnet/containers worth)
2large cloves garlic
1potatodiced (optional - if you have weight to lose, leave this out)
1Tbspmixed herbs or herbs de provencemix of rosemary, thyme, oregano, etc
2cupsabout ½ bag of spinach
1cupchopped cilantro/corianderor parsley
Egg Mixture
12eggs
1tsppink salt
1tspsmoked paprika
1tspkalonji seedsonion seeds
Decorative Topping
1.5cupscherry tomatoeschopped in half
Instructions
Prepare the Veggie Bottom
Preheat your oven to 175C (350F)
Grease a large baking dish with coconut oil (I used a pan about 13x9x2in or 33x23x5cm)
Dice the red onion, and saute in a large pan with a blob of coconut oil for a few minutes until soft
Add the mushrooms, garlic, and potato (if using) and saute for about 5 minutes
Add the herbs. spinach, and cilantro (coriander), mix until just combined (about 1 minute) and then pour the veggie mixture into the bottom of your pre-greased baking dish
Prepare the Eggs
Throughly mix the eggs together with the salt, paprika and kalonji seeds in a large bowl
Pour the egg mixture overtop of the veggie mixture in your baking dish
Add decorative topping and bake
Cut your cherry tomatoes in half, and add them (cut side up) on top of the eggs
Sprinkle a few more kalonji seeds on top of the dish