Serves 2 people as breakfast/brunch or 4 as a brunch side.
Preheat oven 375
6 organic eggs
4 baby carrots shredded
4 baby bella mushrooms sliced thin
2 scallions sliced thin
1 jalapeño deseeded and diced
1 roasted red pepper from jar (press all of liquid out with a paper towel on both sides then dice fine)
Handful of fresh spinach torn
JF Universal Salt to taste
Scramble eggs in a medium bowl and set aside
Shred baby carrots with a coarse cheese grater (watch your fingers, I use a metal glove when doing this, get a Williams-Sonoma and you will never grate the end of your finger off again)
Wipe mushroom caps with a damp paper towel, trim stems, and slice mushrooms thin
Slice scallions on diagonal
Tear a handful of organic spinach
You have a choice here, you can sauté all veggies in 1 tbs of olive oil and season with JF Universal Salt and pepper or if you’re in a rush and too tired, you can simply throw all into a bowl and pour egg over and mix well. The picture with this recipe was the lazy version which is just as good and a bit fresher tasting. Your call depending on your AM.
Spray a small baking dish (mine is 6 x 10) and pour egg and veggie mixture into prepared dish and bake for approx 15-20 min. Once Puffy and Golden test center with a toothpick for doneness.
Remove and let cool slightly. Run a sharp knife around edges and cut into 4. Remove with a spatula. Serve immediately with crumbled feta, extra scallion and a sprinkle of fresh dill. Add avocado and hot sauce, but this is optional.
This is also amazing between 2 slices of bread, as a veggie quiche sandwich.