Cast Iron Egg Bake

Yields: 2 Servings

Cast Iron Egg Bake

  • 4 large Eggland's Best® eggs
  • 8 to 12 ounces Greek-style yogurt
  • 1 small onion
  • 1 small red bell pepper
  • 3 mushrooms
  • 2 tablespoons fresh parsley
  • 1/2 teaspoon caraway seed
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  1. Heat olive oil in medium cast iron skillet. Sautee sliced onions until lightly browned, set aside. Beat eggs and yogurt together; pour into skillet. Top with onions, mushrooms, bell peppers, herbs and pepper. Cover and cook on medium-low heat for 20 minutes or until set. Uncover and simmer another 5 to 10 minutes until liquid is absorbed..

Nutrition

  • Calories: 325
  • Fat: 16.509469853 grams
  • Carbs: 15.8764647062 grams
  • Protein: 29.0084475001 grams