Cast Iron Egg Bake
Recipe by: Cathe.com
Packed with protein, this delicious egg bake is quick and simple!
Ingredients
- 4 Eggland's Best Eggs (large)
- 1 (8oz. to 12 oz.) greek style yogurt
- 1 small onion, sliced
- 1 small red bell pepper, diced
- 3 mushrooms, sliced
- 2 tablespoon fresh parsley, chopped (or 2tsp, dried)
- 1/2 teaspoon caraway seed
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Preparation
Heat olive oil in medium cast iron skillet.
Sautee sliced onions until lightly browned, set aside.
Beat eggs and yogurt together; pour into skillet.
Top with onions, mushrooms, bell peppers, herbs and pepper.
Cover and cook on medium-low heat for 20 minutes or until set.
Uncover and simmer another 5 to 10 minutes until liquid is absorbed.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 229 |
| Fat | 19 g |
| Saturated Fat | 5 g |
| Cholesterol | 364 mg |
| Sodium | 179 mg |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Protein | 18 g |
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