Harvest Vegetable Egg Bake

“Eating the rainbow” is crucial to getting a full range of vitamins, minerals and preventing disease. This Harvest Vegetable Egg Bake allows you to do just that. The eggs add a punch of quality protein and omega-3 fats, making this a complete meal that provides plenty of leftovers.

Instructions

1. 1

   Preheat the oven to 350°F. In a large oven safe skillet, warm olive oil over medium heat.

2. 2

   Once the oil is hot, add the onion and sauté for 10 minutes. Add the parsnips and sweet potatoes, covering to steam for 5 minutes, then sauteing for another 5-10 minutes to brown.

3. 3

   Add the brussel sprouts, cooking for another 5 minutes.

4. 4

   Mix in the garlic, rosemary, sage, thyme, salt, pepper, cayenne and mix cook for another 5 minutes. Add in the kale and vinegar, stirring and cooking until kale turns bright green.

5. 5

   Make 4-6 little wells in the vegetable mixture, and crack an egg in each one. Cook for a few minutes until eggs begin to set, then transfer to the oven until desired egg consistency is reached about 5-8 minutes.

6. 6

   Serve with toast and sliced avocado.

7. 7

   Substitutions: No Kale, use any dark leafy green, like chard or collard. No parsnips, use carrots or turnips. No sweet potatoes, use any variety of potatoes.