Ingredients
- 5 eggs
- 1/4 cup milk
- 1/4 cup fresh parsley, chopped
- 1/2 tsp each of salt and pepper
- 1 tsp olive oil
- 1/2 red capsicum, chopped
- 2 potatoes
- 1/2 brown onion, chopped
- 4 small mushrooms, chopped
- 1 tbsp paprika
- 1 tbsp thyme
- 1 large handful of spinach
- 10 cherry tomatoes, halved
- 2 tbsp parmesan, freshly grated
- 200g fresh mozzarella, sliced
Directions
- Preheat oven to 180°C
- Peel and dice the potatoes and place in a pot of water and bring to a boil. Cook for about 10-15 minutes, or until the potatoes are tender. Drain and set aside.
- In a large bowl, whisk together the eggs, milk, parsley, salt, and pepper until well combined.
- Heat olive oil in an ovenproof skillet over medium heat. Add the onion, capsicum, and mushrooms. Cook for another 5 minutes until the vegetables are tender.
- Stir in the paprika, thyme, and spinach. Cook until the spinach is wilted and stir in the cherry tomatoes. Add the cooked potato to the pan.
- Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to combine.
- Sprinkle the grated parmesan and mozzarella over the top.
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the eggs are set and the top is golden brown. Garnish with extra parsley and serve.
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