Spring green skillet-baked eggs

Spring green skillet-baked eggs

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  • 4
  • Easy
  • Meat-free Pescatarian
  • 10 minutes
  • 20 minutes
  • Woolworths Jordan Unwooded Chardonnay 2016


  • 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

Cooking Instructions

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.

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.

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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