Recipe: Vegetable and egg skillet

Follow these easy steps to make the most delicious vegetable and egg skillet

Plain eggs and toasted bread can be pretty boring, especially when you eat it everyday for breakfast. My husband and I felt the same as we decided what to have for breakfast.

I thought, rather than making an omelette, why not whip it up with some veggies I had in my fridge and bake it? It turned out so good and we devoured the whole thing in minutes! It makes for a great breakfast and is a very healthy option, too, for those who are watching their weight.

Ingredients

Eggs -- 3

Spinach -- two handfuls, chopped

Red onion -- ¼ of a medium sized onion, sliced

Black olives -- pitted, 2 tablespoons

Serrano pepper -- ½, chopped

Frozen hash browns -- 2, diced

Mozzarella cheese -- ½ cup

Dried oregano -- a dash

Salt -- to taste

Red chilli powder -- ½ teaspoon

Garlic powder -- ½ teaspoon

Black pepper -- ½ teaspoon

Baking powder -- ½ teaspoon

Method

In a bowl whisk the eggs, then add all the vegetables and seasoning. Mix together well and transfer into a baking dish. Top it with mozzarella and a dash of dried oregano. Bake at 380 degrees Fahrenheit for 30 minutes.

Enjoy your breakfast!

Mommy in the Kitchen is run by Sidra Moiz Khan, who juggles her pan and baby by the day and curates a food blog by the night. Follow her Facebook page for more recipes.