• Easy Egg Scramble (Baked)

    This is one of my favorite dishes, and while Ayurveda recommends avoiding leftovers this is a really versatile practical dish that can be reheated very easily and remains fresh for at least three days, making it a perfect protein-packed breakfast for individuals on-the-go!


    Ingredients (6 servings):

    • 12 eggs
    • 1 1/4 cups of milk (I have used coconut and almond milks in the past, and they work great!)
    • 1/4 c. ghee (or melted butter)
    • 1 c. fresh spinach*
    • 1/4 c. sundried tomatoes*
    • 1 T. minced garlic*
    • 1/4 c. diced onion*
    • 1/4 c. feta cheese*

    *Substitute these for ANY ingredients that you prefer, such as turkey sausage, peppers, etc.



    • Preheat the oven to 350.
    • Pour ghee into a 9-inch round pan (or 8×8 dish).  Swirl it around the edges and bottom to coat the pan evenly.
    • Crack eggs directly into pan, add milk and beat with a whisk until well mixed.
    • Add rest of ingredients and put pan into over for 10 minutes.  Use a rubber spatula to scrape sides and mix eggs, return to over for 10 minutes.  Again, stir and return to oven until eggs are firm.

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