This dish is perfect for busy weeknights - it’s quick and easy, plus it’s packed with veggies and is a great way to help clean out the fridge!
Ingredients:
2 Tbsp olive oil
5 - 6 baby potatoes, sliced
4 cups (400 g) sliced vegetables: onions, mushrooms, bell peppers, tomatoes, summer squash, broccoli, etc…
1 tsp minced fresh herbs such as basil, rosemary, or thyme, or ½ tsp dried herbs
6 large pasture-raised eggs, lightly beaten
½ cup (112 g) goat cheese crumbles (optional)
3 big handfuls of greens (spinach, kale, beet greens, etc…)
Salt and pepper to taste
Directions:
Heat the oil in a large skillet over medium heat. When the oil is simmering, add potatoes and cover, cooking until they soften, about 8 - 10 minutes. Be sure to stir them often so they don’t stick.
Remove the cover and add the sliced veggies and continue cooking for another 1- minutes, until they begin to brown and are fork-tender.
Reduce heat slightly and add the eggs. Cook, stirring often, until the eggs start to set.
Stir in the optional goat cheese and the greens, and cook until the greens are wilted.
Season with salt and pepper and serve.
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by bhofack2 from Getty Images