Recipe Details

Cast Iron Egg Bake

  • Servings: 2
  • Ready In 30 minutes
  • 4 large Eggland's Best® eggs
  • 8 to 12 ounces Greek-style yogurt
  • 1 small onion; sliced
  • 1 small red bell pepper; diced
  • 3 mushrooms; sliced
  • 2 tablespoons fresh parsley; chopped (or 2 teaspoons, dried)
  • 1/2 teaspoon caraway seed
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
1. Heat olive oil in medium cast iron skillet.

2. Sautee sliced onions until lightly browned, set aside.

3. Beat eggs and yogurt together; pour into skillet.

4. Top with onions, mushrooms, bell peppers, herbs and pepper.

5. Cover and cook on medium-low heat for 20 minutes or until set.

6. Uncover and simmer another 5 to 10 minutes until liquid is absorbed.

Nutritional Facts

  • Serving Size 1 Serving (376g)
    Servings Per Recipe: 2
  • Amount Per Serving
  • Calories 325
    Calories From Fat 149
  • % Daily Value
  • Total Fat 17g
    22%
  • Saturated Fat 5g
    26%
  • Trans Fat 3g
  • Cholesterol 432g
    133%
  • Sodium 210g
    7%
  • Total Carbohydrate 16g
    5%
  • Dietary Fiber 3g
    10%
  • Sugars 13g
  • Protein 29g
    41%