Lunch: Cast Iron Egg Bake Recipe

Ingredients

4 Eggland's Best® eggs (large)
1 (8 to 12 ounces) greek style yogurt
1 small onion, sliced
1 small red bell pepper, diced
3 mushrooms, sliced
2 tablespoon fresh parsley, chopped (or 2 teaspoons, dried)
1/2 teaspoon caraway seed
1/4 teaspoon black pepper
1 tablespoon extra virgin olive oil

Instructions

Heat olive oil in medium cast iron skillet.
Saute sliced onions until lightly browned, set aside.
Beat eggs and yogurt together; pour into skillet.
Top with onions, mushrooms, bell peppers, herbs and pepper.
Cover and cook on medium-low heat for 20 minutes or until set.
Uncover and simmer another 5 to 10 minutes until liquid is absorbed.

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