Over the course of my pregnancy, I’ve been really enjoying the fresh eggs from the local farmers market I’ve been attending on Saturday mornings.
I love this simple recipe because you can truly use whatever veggies you have on hand and in season. I love using fresh herbs and serving it up with some fresh sourdough bread for good measure.
Ingredients
Method
- Arrange a rack in the middle of the oven and heat to 400°F.
- Heat the coconut oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat until shimmering. Add the pepper, onion, salt, and pepper. Sauté until slightly softened about 5 minutes. Add the zucchini, spinach, and basil, and cook until wilted, about 3 minutes. Remove from the heat.
- Whisk the eggs, feta, cheddar and pepper together in a medium bowl until the eggs are broken up. Pour into the skillet over the vegetables. Sprinkle with the green onion and goat cheese.
- Bake until the eggs are almost set, about 8 minutes. Turn the oven on to broil on high and broil until the top is set and light golden-brown, about 2 minutes more. Let cool 5 minutes before slicing and serving.
