Cast Iron Egg Bake

Yields: 2 Servings

Cast Iron Egg Bake

  • 4 large Eggland's Best® eggs
  • 8 to 12 ounces Greek-style yogurt
  • 1 small onion
  • 1 small red bell pepper
  • 3 mushrooms
  • 2 tablespoons fresh parsley
  • 1/2 teaspoon caraway seed
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  1. Heat olive oil in medium cast iron skillet.Sautee sliced onions until lightly browned, set aside.Beat eggs and yogurt together; pour into skillet.Top with onions, mushrooms, bell peppers, herbs and pepper.Cover and cook on medium-low heat for 20 minutes or until set.Uncover and simmer another 5 to 10 minutes until liquid is absorbed..

Nutrition

  • Calories: 0
  • Fat: 0 grams
  • Carbs: 0 grams
  • Protein: 0 grams
Recipe by Big Oven.com