Sheet Pan Eggs and Veggies

Here is the perfect way to cook breakfast for a crowd: eggs and vegetables in the pan! A meal with a pan with colored peppers, onions and baked eggs and deep Mediterranean spices.

The oven can be the most underutilized tool in the world of eggs. You are probably familiar with the classics as an omelette and quiche. But did you know you can prepare egg muffins inspired by Spanakopita to prepare for the week or a vegetarian egg case? And maybe the easiest way to have a large and healthy egg breakfast of vegetables and flavor, ask? Canvas eggs!

The “pan eggs” can remember a sort of scramble, in which eggs are cut into squares. But my favorite way to introduce eggs to the power of mine Trusted pannatura It is to cook them excessively. Get a little of the sharpness and the yolk that drives a fried egg, but the oven does the work for you.

As a bonuses, cook everything in the same pan so as not to have to dirty a bowl or a whisk. Less dishes is always a victory in my book! You can also cook your egg yolks just like you like, from perfectly cola to Jamys cooking.

With a mixture of spices, fresh herbs and pungent feta cheese, this easy recipe for the sheet eggs seems to be as if you were enjoying brunch on a sunny day on the Mediterranean Sea. Serve by itself as a plenty of low carbohydrate breakfast, or together with your favorite bread: wheat with wheat, pita, focaccia, focaccia, you cannot really make mistakes!

Egg sheet in canvas ingredients and replacements

You don’t need much for this pan of the pan egg and feel free to mix spices and vegetables with what you have at hand (see “ways to mix it” below for ideas). Here’s what you will need:

• Vegetables: I used 3 peppers (different colors) and 1 red onion. You can use other vegetables you have.
• Spices: You can season the vegetables with any combination of spices you like: the sky is the limit! I went with the Middle Eastern flavors: Za’Afa, cumin on the groundAND Aleppo PepperBut also the Italian seasoning, oregano and chilli all work.
• Extra virgin olive oil: Evoo covers the vegetables with spices and will help them cook perfectly. Any rich, quality extra virgin olive oil It will work well in this recipe (I often use our fruity Italian Nocellara Evo because of this).
• Egg: Use everywhere from 6 to 10 large eggs. And if you want, you can only prepare this recipe with egg whites.
• Gunrishes: Diced tomatoesfresh parsleyand a sprinkling of feta. I like to add parsley and fresh tomatoes to finish this dish with a touch of color and additional flavor. And a sprinkling of salted feta always affects the point for me, but goat cheese or grated Parmesan are a good substitute.
• Kosher salt and black pepper revive the flavors.

How to prepare pan eggs

In about 20 minutes, you can have a nourishing breakfast and tasty from the oven for a crowd. Here’s how (recipe for printing with measurements just below):

• Prepare. Preheat the oven at 400 ° F. brush a large one pan with olive oil. Nucleus and thinly cut 1 green pepper, orange and red. From and thinly cut 1 red onion.
• Season the vegetables. Place the peppers and onion on the prepared pan. Season with 1 teaspoon of cumin, pepper Aleppo and Za’atar. Add a large pinch of salt and pepper. Sprinkle with olive oil and mix to cover.
• Road the vegetables. Distribute the vegetables in a layer and bake in a heated oven until it is soft and starting to brown them at the edges, from 10 to 15 minutes.
• In the meantime, prepare your contours. Trout 1/2 Pugno fresh parsley and Roma tomato.
• Add the eggs. Remove the pan from the oven and use a wooden spoon to carve out 6 pockets among the roasted vegetables for eggs (think as if I were preparing Shakshuka). Break carefully in each pocket, keeping the yolk intact (helps to break the egg in a small dish, then slide carefully in each pocket). Cross the eggs with a pinch of salt and pepper.
• Cook the eggs. Return the pan in the oven and cook until the egg whites are satisfied. Look at the yolks to see them contact the doneness you like (everywhere from 5 to 8 minutes).
• Finish and serve. Sprinkle with 1 teaspoon of Za’Atar, the parsley, the tomato and the feta to your liking. Enjoy!

Ways to mix it

This pan -fried egg recipe is a great way to use any vegetables in season or what you have at hand. Here are some other ideas on what other vegetables use and how to prepare them for this recipe:

• Zucchini or summer pumpkin: Slice the subtle moons to half.
• Broccoli or cauliflower: Cut them into small peaks in order to roast and become perfectly tender quickly.
• Radice vegetables such as carrots, beets or sweet potatoes: These will take longer in the oven. To reduce the cooking time as much as possible, peel the root vegetables and cut them into thin and short manganelli. Add the eggs to the pan only once they are almost completely cooked.
• Frozen vegetables: Regulate the roasting time based on which vegetables you are using (consult the package for the instructions for cooking or roasting).
• Add cooked meat: Add cooked minced meat, turrons to the turrosto, cooked or Italian sausage together with the vegetables (before adding the eggs).
• Add legumes: Add white beans in canned and rinsed with vegetables.

Go ahead: how to prepare egg sheet meals

I like to serve this recipe for fresh pan eggs from the oven. But you can definitely do some preparation in advance with vegetables and outline.

• Cut the peppers and onions (or any vegetables you are using) one night in advance. Keep them in the refrigerator in a zip ora bag narrow palm container.
• From the adi the tomatoes and cut the parsley (if you intend to use the parsley). Keep them in their zip bags in the refrigerator.

What to serve with eggs and vegetables in the pan

Eggs and baked vegetables are a perfect and satisfactory meal that requires nothing more to serve, perhaps only focaccia or your favorite bread to be crushed in the yolk that cola! If you are looking for sides to serve, I love Botata Harra or a large bean salad with this abundant egg breakfast. Or take another sheet, make these crispy brown hash and call it one day!

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*This post appeared for the first time on the Mediterranean plate in 2019 and was recently updated with new information and media for the benefit of readers.