Easy Veggie Egg Bake
Eggs, arugula, sun-dried tomatoes, artichoke hearts and parmesan add a Mediterranean twist to the classic egg bake.
Ingredients
- 18 eggs
- 1 14 ounce can artichoke hearts drained and diced
- 1/2 cup sun-dried tomatoes
- 1/2 cup diced yellow onion
- 6 slices prosciutto chopped
- 2 cups arugula
- 1/4 teaspoon salt
- 1/3 cup parmesan cheese grated
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl add the eggs and whisk. Add the remaining ingredients except for the cheese and stir to combine.
- Pour the egg mixture into a greased 9x13 baking dish and top with the parmesan cheese.
- Bake for 30 minutes, or until the center is set. You should be able to poke a knife into the center and have the knife come out clean.
- Cool for 10 minutes before slicing into 4 servings.
- Store in the fridge in a glass container for up to 5 days. You can also freeze in individual portions for up to 2 months.
Equipment
9x13 baking dish
Nutrition
Carbohydrates: 20g | Protein: 34g | Fat: 27g | Fiber: 5g
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