How to use all your CSA and farmers market veggies
In the summer, my kitchen is full of vegetables from my garden, the farmers market, and my CSA. I get great satisfaction out of using them up – all of them – every week. This can be challenging, but one easy way to do that while making a delicious go-to breakfast is my weekly egg bake.
Almost every weekend I make a variation of this vegetable egg bake that I can eat during the week at work. This saves me cooking time in the mornings too (so I can sleep instead!) and I can take it to work and eat it later in the morning when I’m hungry. It works great for me, since I’m currently trying to practice a paleo lifestyle – which means I cut back on (or eliminate) grains, dairy, soy and sugar from my diet and focus on eating more vegetables, fruits, meat, nuts and eggs.
It also would make a great weekend family breakfast or an occasional “breakfast for dinner” meal.
Britt’s Veggie Egg Bake
Prep time: 10-15 min, Sauté: 15-20 min, Bake: 25 min.
Here’s what I had on hand for this week’s egg bake:
4 small carrots, peeled and chopped
1 onion, diced
2 garlic scapes, chopped
½ zucchini, halved lengthwise and chopped
½ summer squash, halved lengthwise and chopped
½ bunch of lacinato kale, stems removed and chopped
½ head of large broccoli, chopped
1 dozen eggs
Note: You don’t have use these vegetables. You can also use tomatoes, spinach or chard (instead of kale), bell pepper, eggplant, beans, peas or asparagus – whatever is in your crisper drawer. I sometimes brown ground meat and add it too – such as ground chicken, turkey, pork or beef.
Once all your vegetables are prepped and chopped, here are next steps:
- Preheat oven to 375 degrees.
- Add 1-2 tablespoons olive oil or other cooking fat (such as ghee, olive or coconut oil) to the American Kitchen® non-stick 12” frying pan and heat slightly. I’ve found this pan, and their 12” sauté pan, are the best to cook with for my vegetable egg bake because I barely need to use any cooking fat. (But I still do because I’ve found it adds flavor and healthy fats to my meal.)
- Add the “harder” vegetables first, such as chopped onions and carrots, and cook until softened.
- Add zucchini/summer squash and kale or softer vegetables next. I like to start with a lot of raw vegetables, which almost always cooks down. This pan works great to brown and soften the vegetables evenly.
- Add 1 teaspoon salt, pepper or other seasonings, if desired.
- Beat one dozen eggs in a medium size bowl, then add chopped broccoli to eggs and stir.
- When other vegetables are softened (about 10-15 minutes), add them to the egg-broccoli mix and stir.
- Pour egg mixture into 12-inch sauté or casserole pan (add a little olive oil first). You could also make the whole dish in the sauté pan and save work cleaning another pan!
- Bake uncovered for 25 minutes or until eggs are firm/browned.
Let cool and serve. Now you have a meal for your family (up to 8 servings) or breakfast for you to eat all week!
If you decide to make this dish, don’t be afraid to be creative. I rarely use the same vegetables from one week to the next. Here are some other ideas to consider:
- Chop your vegetables ahead of time. This saves a lot of prep time.
- Prep and make your egg bake while you’re in the kitchen working on other dishes. It requires little attention other than an occasional stir while the vegetables are cooking.
- If you like cheese, sprinkle some on top of the egg bake or mix it into your eggs before cooking.
- Want to use fewer egg yolks? Cut back to six eggs and add a carton of egg whites.
- If you like a thicker bake, make it in a 9×9 baking dish, with 4 servings.