INGREDIENTS:
6 organic eggs
1 Tbsp of olive oil (optional)
4 baby carrots, shredded
4 baby bella mushrooms, sliced thin
2 scallions, sliced thin
1 jalapeño, deseeded and diced
1 roasted red pepper, dried and diced
Handful of fresh spinach, torn
JF Universal Salt, to taste
Fresh cracked black pepper, to taste
TOPPINGS:
Feta, crumbled (sub plant-based cheese)
Dill
Scallion, sliced on the diagonal
Avocado, sliced
Hot sauce
PROCESS:
Preheat your oven to 375º. Scramble the eggs in a medium bowl and set aside.
You have a choice here, you can sauté all veggies in 1 Tbsp of olive oil and season with JF Universal Salt and pepper or you can simply throw all into a bowl and pour egg over and mix well.
Spray a small baking dish and pour the egg and veggie mixture into prepared dish and bake for approximately 15-20 minutes. Once puffy and golden, test the center with a toothpick to see if it is cooked through.
Remove and let cool slightly. Run a sharp knife around edges and cut into 4 pieces. Remove with a spatula. Serve immediately with crumbled feta, extra scallion and a sprinkle of fresh dill. Add avocado and hot sauce if you desire.
This is also amazing between 2 slices of bread, as a veggie quiche sandwich.