Article inspired by Chef Mark Furstenberg, Culinary Institute of American, Greystone campus, Napa, CA, Healthy Kitchens Healthy Lives Conference, March 2012
This dish was designed to use leftover, sautéed or grilled vegetables from the day before or whatever might be available in the refrigerator. Take the leftover vegetables from the refrigerator, turn on the oven, place vegetables and other ingredients in baking dishes, place in the oven, set the timer, get in the shower, and breakfast is ready! Serve with some fresh fruit and a whole wheat muffin and your day is off to a great start.
Individual baking dishes like custard cups, small cast iron skillets, ramekins, etc., chef’s knife, cutting board, measuring spoons, oven. These individual size skillets are from Lodge and can be used in many ways and are great in the oven.
1 medium red onion, slice thinly
1 medium zucchini, yellow squash, mushrooms, etc, sliced thin (this can be any combination of vegetables)
2 tbsp olive oil
2 tbsp Parmesan or Gruyere cheese, grated
Optional: Chicken or turkey sausage, thinly sliced
Sauté onions and vegetables in olive oil until tender, about 5 minutes. Pre-treat baking dishes with either cooking spray or olive oil to prevent sticking. Cover the bottom of each baking dish with vegetables (and sausage if using), break the raw egg on top, being careful not to break the yolk. Sprinkle with salt and pepper and shredded cheese. Bake in 400 degree oven for 15 – 20 minutes, depending on desired doneness of eggs. Serve in the baking dish.