Tuesday, September 6, 2016
Source: Vegetarian Times
9 large eggs
1 1/4 tsp turmeric
2 TB olive oil
1/2 medium onion, sliced
l large red pepper
1 can (15 oz) garbanzo beans, rinsed & drained
1 packed cup chopped baby spinach
1. Preheat oven to 400. Whisk together eggs & turmeric.
2. Heat oil in cast iron skillet. Saute onion & red pepper. Stir in chickpeas & spinach, then pour in eggs, drizzling all over to coat evenly. Cook 2 minutes, shifting veggies so that egg coats bottom of skillet and veggies lie flat and are at least halfway submerged by egg.
3. Transfer to oven. Bake 12 minutes or until top & center of eggs are just set.