What you need:
Method:
- 8 whole eggs
- 1 yellow zucchini (cut into 1/4)
- 1 cup of cremini mushrooms (sliced)
- 1 onion (thinly sliced)
- 2 cloves of garlic (minced)
- 1 cup of spinach (steamed)
- 1/2 cup of kale (steamed)
- 12 cherry tomatoes (halved)
- 1/3 - 1/2 cup of goat cheese
- 2 tbsp of butter
- 2 tbsp of olive oil
- 2 tbsp of balsamic vinegar
Method:
- Pre heat your oven to 425.
- In your skillet (I used a 10 inch @lodgecastiron cast iron skillet) sauté onions in evoo & half the butter over medium heat for 5-7 minutes. Add in zucchini and cook for another 3-4 minutes. Add in garlic, salt and pepper and cook for another 1-2 minutes.
- Take it off the heat & transfer to a plate. Let the skillet cool down and rinse.
- In a separate pan add evoo and sauté mushrooms over low to medium heat for 3-4 minutes. Add 2 tbsp of balsamic vinegar. Cook for another 2-3 minutes. Take off the heat and drain. Add to the plate with the zucchini and let cool for 5-10 minutes. I added mine to the fridge to cool down faster.
- In a mixing bowl, add your eggs, salt, pepper and whisk. Add your cooled down veggies to this mix.
- Pre heat your skillet on medium heat and add the remainder of the butter. Slowly pour in the egg & veggie mix. Add in your steamed kale & spinach.
- Next add your tomatoes (sliced half facing up) and push down. Lastly, add your goat cheese all over. Pop into the oven for 15-20 minutes. Remove from oven & let cool for 5-7 minutes. Transfer to a cooling rack and voila - enjoy!