I was so excited when my friend Erin, gave me some fresh eggs from her chickens, that I had to run to my pinterest boards and find a recipe to make. I decided to make this recipe, mainly because I had all of the ingredients on hand! Sadly, I really did not enjoy this recipe. I think I needed to add sausage and a little cheese to make this better. Just not my personal tastes/preferences.
8 eggs
1/4 teaspoon salt 1/8 teaspoon freshly ground pepper
1/4 pound lower-sodium, lower-fat bacon, chopped
1 tablespoon finely chopped chives
1/2 c broccoli, chopped
1 tablespoon finely chopped chives
1/2 c broccoli, chopped
Preheat the oven to 350 degrees. In a medium bowl whisk the eggs with the salt and pepper; set aside. Cook and stir the bacon in a 10-inch non-stick, oven-safe skillet over medium until crisp. Remove 1/4 cup of the bacon to a paper-towel lined plate. Pour the eggs over the remaining bacon in skillet. Sprinkle evenly with the chives. Transfer the skillet to the oven and bake for 10 minutes. Sprinkle with reserved bacon. Bake for 2 to 3 minutes more or until set. Remove and cool slightly. Cut into wedges to serve.
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