my go to food_EGGS

It's Thursday already! Man the work week goes by so fast when it's only four days!:) I am liking this week a lot, schedule wise anyway because it is lighter than most. It's nice every once in a while to have some down time in the evenings. I have actually had time to blog:) I am not a fan of the weather we are having though. It was only in the sixties for a couple of days and it felt like fall! SAD Come on hot summer days! 

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On Monday my day off, I finally had time to get groceries and cook for the week! I decided to make an egg bake and Mediterranean quinoa salad. I'm going to share the egg bake recipe with you today. It's easy and I love eggs because they are full of protein and good fats! Add some vegetables and it's a one dish meal. One dish meals are the easiest for taking to work for lunches too.

Egg Bake

Preheat oven to 375

1 green or red bell pepper chopped

1 small white onion chopped

4oz mushrooms chopped

Few hand fulls of baby kale

Saute the pepper and onion until almost done, add the mushrooms and kale continue to cook until the kale is limp and a dark green. Dump this veggie mixture in the bottom of a greased pan, I would say a big pie plate like the one pictured or a square pan.

10 eggs

garlic salt

1 C or so of shredded cheddar cheese

1/4 - 1/2 C Feta cheese

Beat the eggs with a whisk add garlic salt, I never measure this....sorry just dump a bunch in. You can use regular salt too if you want. I love garlic salt in my eggs though. Sprinkle the veggies with half the cheddar cheese, pour egg mixture over the veggies and cheese, sprinkle with the remaining cheddar cheese and feta cheese.  

Bake for 30 min the edges should be golden and the eggs set.

Enjoy!

Ciao,

Rachel