Name: Easy Greek Baked Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp olive oil; 1 red onion, sliced thin; 2 medium zucchini, sliced thin; 1 pint grape tomatoes or cherry tomatoes, halved; 1/2 cup crumbled feta; 1/2 cup kalamata olives, halved; 6 large eggs; 1/4 cup half and half, milk or heavy cream; 1 tsp garlic powder; 1 tsp dried oregano; 1/8 tsp sea salt; 1/8 tsp black pepper; if desired, baby arugula and lemon for garnish

Easy Greek Baked Eggs

Author: The Sweet Cucina
Total Time: 40 mins
Yield: 6 Servings 1x

Ingredients

Units Scale

2 tbsp olive oil
1 red onion, sliced thin
2 medium zucchini, sliced thin
1 pint grape tomatoes or cherry tomatoes, halved
1/2 cup crumbled feta
1/2 cup kalamata olives, halved
6 large eggs
1/4 cup half and half, milk or heavy cream
1 tsp garlic powder
1 tsp dried oregano
1/8 tsp sea salt
1/8 tsp black pepper
if desired, baby arugula and lemon for garnish

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Instructions

Preheat oven to 350 degrees.
In an oven safe non stick skillet, heat olive oil oven medium heat.
Add the sliced red onions and zucchini, cook for about 8 – 10 minutes or until onions are beginning to look translucent.
Add the halved tomatoes and cook for another 5 mins.
Meanwhile, in a bowl, add the eggs, milk, garlic powder, oregano and salt and pepper and whisk until scrambled.
Pour over the veggies in the skillet and lower heat.
Using a nonstick spatula, gently stir the veggies and eggs and let cook until they start to set, about 3 – 5 minutes.
Top with the feta and olives.
Place in the oven for about 8 – 10 minutes and switch to broil for another 5 to brown the top.
Remove from oven, if desired, garnish with an arugula salad with a squeeze of lemon, olive oil and salt and pepper.
Enjoy!