Hearty Meat and Veggie Egg Bake

This recipe is very similar to a frittata, but doesn’t contain milk. Normally, a splash of milk helps give the eggs a fluffier, lighter texture, but this egg bake doesn’t need it. It’s hearty, creamy and filled with flavor. This egg bake was inspired by my friend Tanner who has made something like this, so I decided to make one of my own. This recipe serves up to 8 people and allows for a lot of flexibility. If you don’t have some of the ingredients, this is the kind of recipe you can get creative with – more likely than not, it will turn out just fine. I used Niman Ranch Ground Pork because it’s pre-seasoned and has a delicious touch of fennel. I like dipping mine in a bit of Sriracha mayo, but feel free to leave that out if it’s not your preference. It’s delicious on its own. Enjoy!

This recipe first appeared in my recipe column on Page 12 of The Westfield Leader on November 26, 2020.

Ingredients:

• 1 pkg, 16 oz. Niman Ranch Ground Pork (or ground meat of your choosing) 

• Small red bell pepper

• Small green bell pepper

• ½ yellow onion

• 1 large shallot

• 8 eggs

• 2 handfuls spring mix

• 1 cup shredded cheddar cheese

• A pinch of black pepper

• A sprinkle of red pepper flakes

Directions for egg bake:

1. Preheat the oven to 350 degrees Fahrenheit

2. Dice the bell peppers and onion into small pieces, making sure to remove the seeds

3. Brown the ground pork in a cast iron skillet with touch of olive oil over low heat until fully cooked through, drain oil, then set aside to cool the pan

4. Place the diced veggies into a pan and sauté in a splash of olive oil on low heat until soft (about 10 minutes)

5. While your veggies are cooking, whisk together 8 eggs in a medium bowl and add a pinch of black pepper, set aside

6. Once the veggies are cooked through, add two handfuls of spring mix into the veggies and cook down (once the spring mix has wilted, you’re ready to construct your egg bake)

7. Make sure the pork is evenly distributed on the bottom of the cast iron skillet forming a nice even layer

8. Add your cooked veggies evenly on top of the pork, do not mix 

9. Pour your eggs over the veggie mixture, do not mix

10. Lastly, sprinkle the cheddar cheese over the top of the veggie mixture and add red pepper flakes on top if you want a touch of spice, do not mix

11. Place the cast iron skillet into the oven and bake for 20-25 minutes until fully cooked through

12. Allow to cool for a few minutes and then slice to enjoy

Directions for Sriracha Mayo:

1. Mix together ½ cup of mayonnaise, 1 tablespoon Sriracha and a ¼ teaspoon cayenne pepper. Mix until combined and make sure to refrigerate leftovers.