Hey Chicks,
So I recently posted on Instagram a pic of what we served for a healthy Easter brunch and I keep getting so many emails as to what is in it so I thought it would be the perfect post for today!
How pretty is this Egg and Veggie Bake 🙂
This Everyday Egg & Veggie Bake was inspired by Practical Paleo and is A SUPER EASY way to eat your REAL, WHOLE foods made with Love (you know we love Principle 2 of Livin la Vida FIT CHICK!). It is gluten free, high protein and paleo friendly for all my cave chicks 🙂
Easter fun with my nieces making all natural dyed Easter Eggs..they were very proud!
What I love even more about it is it can be made the night before, perfect for breakie or brunch and keeps /transports well to have as a pre or postworkout snack (it will give you amazing energy to get to your 9 out of 10 while doing the new “Shape Up with FIT CHICKS- Fab & Focused” Series on Rogers TV. This week’s episode is Buff Biceps:)
CHICKS FEED: EVERYDAY EGG & VEGGIE BAKE RECIPE
SERVES 8 -10
INGREDIANTS:
- 12 eggs
- 1 zucchini – spiralized or julienned
- 1 large carrot – spiralized or julienned
- 1 cup of yellow pepper – julienned
- 1 cup of red onion – diced
- Seasonings of your choice (I used thyme, fresh basil, salt & pepper )
- Crumbled Goat cheese (this is optional but it def makes it delicious:)
DIRECTIONS
- Pre-heat your over to 350° F. Grease a 9 by 13 baking dish.
- Spiralize or julienne zucchini into a bowl. IMPORTANT: Zucchini has a high water content so make sure to squeeze out all of the water in a tea towel, nut sack or cheesecloth or your bake may be watery!
- Peel & spiralize or julienne carrot. Julienne and / or dice onion & yellow pepper.
- In a separate bowl, whisk your eggs until fluffy. Pour your eggs over the veggies and then stir together so that the ingredients are mixed evenly.
- Add your thyme, basil, salt & pepper. You can go a little easier on the salt as you can also season after. Pour your egg mixture into the dish and sprinkle with goat cheese. You may want to use a fork if spiralizing to make it pretty:)
- Bake for 40-45 min or until edges are golden brown. Let sit for about 10 min prior to serving.
CHICK TIPS
- Get your veggies in! This is an awesome way to get a good serving of veggies in the morning. Other great veggies to use are spinach, swiss chard, red peppers, mushrooms, garlic..the possibilities are endless!
- Add Quinoa! Want a heartier dish? Add 1 – 2 cups of cooked quinoa along the bottom before pouring the egg mixture. It is like a gluten free quiche!
- Adapt to your tastes. This recipe is really versatile so you play with your food to find what you like! Eat meat? Add grass fed beef sausage. Spicy? Add chili peppers. Mediterranean? Ad artichokes, feta and oregano.
So chicks – make this Everyday Egg & Veggie Bake at your next brunch or for your pre bootcamp class snack (next session starts April 8th and you can still save $50 off the 8 week bootcamp!) and let us know what you come up with! We love new healthy ideas 🙂
Have a fab day!
Laura, your Head Chick
PS. Want to make kid friendly, chemical free, environmentally friendly Easter Eggs that you can eat after? This idea is courtesy of Mama J (or Granny J to my nieces:). Simply soak your eggs tumeric for yellow, beets for pink and red cabbage for blue…they turn out beautiful and are safe for the wee ones!
Kid safe & environmentally friendly Easter Eggs
