Tray-baked eggs
A vegetarian breakfast, lunch or snack that’s really quick, easy and packed with protein.
Each serving provides 237 kcal, 20g protein, 3g carbohydrates (of which 3g sugars), 16g fat (of which 6g saturates), 2g fibre and 1.3g salt.
Ingredients
- 8 free-range eggs
- 2 red peppers, deseeded and finely sliced
- 80g/3oz chestnut mushrooms, halved and thinly sliced
- 40²µ/1½´Ç³ú spinach, roughly chopped
- 50g/1¾oz mature cheddar cheese, grated
- ½ tsp sea salt
- freshly ground black pepper
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Lightly grease a 35cm/14 in x 25cm/10in 2cm/¾in deep roasting tin and line with baking paper.
Crack the eggs into a large bowl, add the salt and pepper and whisk well.
Pour the eggs into the oven tray making sure they spread into the corners. Scatter the peppers, mushrooms and spinach over the eggs and top with the cheddar.
Place in the oven to bake for 10–12 minutes, or until just set and lightly golden around the edges.
Remove the eggs from the oven and leave to rest for 2 minutes, then slide out onto a board and cut into pieces.
Recipe Tips
If not eating straightaway, leave to cool to room temperature, cut into slices and put in a sealable container. It will keep for 3 days in the fridge and is best eaten cold, if not eaten straight away.
