Description
Skillet–baked nestled in a swiss cheese and egg mixture with mushrooms, greens, and your preferred meat makes a wonderful breakfast.
Ingredients
Units
Scale
- 6 large eggs, divided
- 1/4 cup milk or half and half
- 1/4 teaspoon sea salt
- 1/8 teaspoon black ground pepper
- 1/3 cup swiss cheese, shredded
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 1 clove garlic, minced
- 2 large button mushrooms, thinly sliced
- 1 cup baby kale mix or spinach mix
- 1 cup cooked turkey (or ham), shredded
- 2 tablespoons shredded cheddar cheese
For Garnish
- freshly ground black pepper
- 6–8 cherry tomatoes, halved
- fresh parsley leaves
Instructions
- Preheat oven to 400°F.
- Whisk two eggs in a medium bowl until beaten; add milk or half and half, salt and pepper; mix well. Stir in swiss cheese; set aside.
- In a 10-inch cast iron skillet, melt butter over medium heat; increase heat to medium-high, add onion and garlic, cook until fragrant, about 2 minutes.
- Add mushrooms and greens in the skillet, cook till the greens are just about to wilt, about 1 minute.
- Stir in turkey (or ham); pour the cheese and egg mixture into the skillet; quickly arrange and make all ingredients lay evenly in the skillet. Let it cook, undisturbed until the eggs just begin to set, about 45 seconds.
- Remove from heat. Use a spoon to make 4 wells in the mixture in the skillet; break an egg into each well; sprinkle with cheddar cheese; baked for 8-10 minutes, or until the egg whites are set and the yolks are still runny.
- Garnish with freshly ground pepper, tomatoes and fresh parsley leaves.
Nutrition
- Serving Size: 1
- Calories: 294
- Sugar: 2.4g
- Sodium: 375mg
- Fat: 19.1g
- Saturated Fat: 9.1g
- Carbohydrates: 6g
- Fiber: 1.2g
- Protein: 24.8g
- Cholesterol: 334mg
