Egg vegetable breakfast

Ingredients

• 6 pcs Eggs
• 2 tbsp Olive oil
• 170 g Broccoli head, cut into bite sized pieces
• 170 g Green peas, frozen
• 8 pcs Cherry tomatoes, halved
• 1 bunch Rucola, raw
• 1/2 tsp Black pepper, ground

Method

1. Heat oven to 180C.
2. Heat olive oil in a cast-iron skillet.
3. Add the broccoli and peas and cook for 2 minutes.
4. In a meantime, whisk the eggs with black pepper.
5. Pour the eggs over the veggies and cook for 2 minutes without moving or until the bottom is set.
6. Top the eggs with halved tomatoes and pop in the oven.
7. Bake the eggs for 18 minutes.
8. Remove from the oven and serve with rucola and drizzle of olive oil.