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Spring green skillet-baked eggs

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Spring green skillet-baked eggs

20 minutes

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Spring green skillet-baked eggs

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 baby marrows, sliced
1 T olive oil
Sea salt, to taste
100 g frozen peas
50 g kale, shredded
220 g ricotta, torn
6 free-range eggs, beaten
1⁄4 cup cream
Toast, for serving
Spring onions, to garnish

Method

1. Preheat the oven to 180°C. Pan-fry the sliced baby marrows in olive oil and sea salt to taste in a cast-iron skillet.

2. Remove from the heat and add the frozen peas, shredded kale and torn ricotta. Beat the free-range eggs with cream, season and pour into the pan.

3. Bake for 20 minutes until the eggs are set. Serve with toast, topped with sliced spring onions.

Cook's note: Serve this bake straight from the oven – it not only looks great on the table, but it’ll save on washing up, too.

Discover more breakfast recipes here.