15 eggs
12 oz assorted mushrooms sliced (shiitake, oysters, cremini, etc)
1 red onion, julienned
¼ cup evoo
2 cups arugula
1 cup crumbled goat cheese
Salt and pepper
6-8 oven roasted tomatoes
1 bunch scallions


1. Preheat oven to 400 degrees convection bake
2. In a large @sardel teflon sauté pan heat the oil until lightly smoking
3. Saute the mushroom for approximately 5-7 minutes until lightly golden brown
4. Add the red onion & sauté for 3-5 minutes and Season with salt and pepper
5. In mixing bowl, crack and whisk the eggs until light and fluffy
6. Add a little more oil to the outside of the pan.
7.Add the eggs to the pan and Using a rubber spatula mix the ingredients together
8. Arrange the oven roasted tomatoes around the outside to look like a pretty flower
9. Add the crumbled goat cheese
10. Place in the oven for approximately 8-10 minutes until the eggs are set and lightly golden brown
11. Remove from oven, let cool for 2 minutes and remove from pan
12.Top with the arugula dressed with the leftover oil from the tomatoes and S&P.
13. Garnish with chopped scallions and slice into wedges, serve and enjoy

Pinterest Facebook Twitter

All Recipes