Trying to incorporate more green veggies into your family's breakfasts? This no-fuss one Skillet Egg Bake with Leeks, Swiss Chard, and Feta recipe is quick and easy, and can also be served as a meatless weeknight dinner. Gather around one pan of the freshest vegetables and eggs to give your family a simple warm meal that's as nourishing as it is delicious.
Skillet Egg Bake with Leeks, Swiss Chard and Feta Recipe
Skillet Egg Bake with Leeks, Swiss Chard, and Feta is simple, nourishing, and delicious!
- olive oil: 1 tablespoon
- leek: 1
- chopped swiss chard (spinach or kale would also work here): 3 cups
- garlic clove: 1
- small tomatoes: 2
- dried oregano: ½ teaspoon
- crushed red chili flakes (optional): pinch
- crumbled feta: ¼ cup
- salt and pepper: to taste
- eggs: 4
- finely chopped parsley: 2 tablespoons
- finely grated parmesan: 2 tablespoons
Step 1: Preheat oven to 350 degrees.
Step 2: Rinse and chop all of your veggies: Cut the leek in half lengthwise, and then slice into ½ inch pieces. Roughly chop swiss chard leaves and the tomatoes, and finely chop garlic clove.
Step 3: In an 8 inch, oven safe, skillet heat the olive oil over a medium flame. Sauté leeks until soft and fragrant, about 5 minutes.
Step 4: Add swiss chard, and garlic. Keep sautéing for another 3-5 minutes or until soft. Using a spatula evenly spread leek-swiss chard mixture to create a bed.
Step 5: Add the chopped tomatoes, oregano, chili flakes, and season to taste with salt and pepper. Sprinkle the crumbled feta over the tomatoes.
Step 6: Gently crack the eggs over the skillet, trying to keep yolks in tact.
Step 7: Turn the flame off, and transfer the skillet into the oven and bake for about 10 minutes, or until the whites are set.
Step 8: Before serving sprinkle the fresh parsley and grated parmesan over the skillet. Serve with your favorite whole grain bread.