Introduction: One Pan Roasted Spring Vegetables With Baked Eggs
This meal is my pan roasted Spring Vegetables With Baked Eggs.
to make for a quick meal anytime of the day.
Step 1: Supplies:
For this recipe you'll need:
4 Spring onions sliced
35g Basil leaves
40g Parmesan cheese grated
2 Garlic cloves, crushed
2 Small sweet potatoes sliced
a handful of spinach
a tablespoon of olive oil
Step 2: Preparing Your Ingredients
Slice the sweet potatoes and Courgette into medium thickness slices and lay them at the bottom of the oven pan. Then slice the beetroot place them into the oven pan. Slice the radishes into thin slices, before putting them into the oven pan. Add the sliced spring onions and add the crushed garlic cloves. slice up half of a lemon and add it to the oven tray mix them all up with a spoon of olive oil. Bake vegetables first, for 10-15 minutes on gas mark 6. or 200 C.
Step 3: The Final Product
Place the eggs on top of all of the ingredients. Add the basil and kale and spinach
leaves.Top the vegetables up with grated Parmesan cheese and a tablespoon of olive oil.
Bake for another 20-25 minutes in oven gas 6 or 200.C
until the eggs have set.
Decorate with leafy left over vegetables and sprinkle pepper over.
Participated in the
One Pot Meals Speed Challenge