Sarah Adler’s Egg, Potato and Veggie Bake

Sarah Adler’s Egg, Potato and Veggie Bake

Recipe:1 dozen cage free, organic eggs1 onion, chopped

3 cloves of garlic, chopped

1 package of sliced cremini mushrooms

2 handfuls of baby potatoes (cut into quarters, approx. 8-10)

1 red bell pepper

1 head of chard, kale, or spinach

1/2 cup of whole ricotta cheese

1 package of the herbs of your choice


1. Preheat oven to 350. Bring a pot of water to boil [enough to cover the potatoes]. Add potatoes when ready, and cover and cook for 10-12 minutes until mostly softened.

2. Saute chopped garlic + onions in a large frying pan [with coconut, butter or olive oil]. Add mushrooms next. Add chopped peppers 3-4 minutes later until veggies are mostly cooked through and sprinkle with sea salt and pepper. Keep heat on the oven- you will be cooking the chard in this same pan next.

3. Drain potatoes and add them to the bottom of a rectangularΒ  glass or ceramic baking dish. Add sauteed veggies over the potatoes. Saute your greens until they wilt and add them to your baking dish.

4. Whisk 12 eggs in a bowl with sea salt, pepper and chopped herbs. Optional to add some milk or other grated cheese into the eggs here if you’d like as well. Pour the egg mixture into the baking dish, spreading it around evenly. Dollop with ricotta cheese [optional] and bake for 20-25 mins depending on the depth of your pan. You just want to wait until the middle is no longer liquidy and gooey.

Serve hot or at room temperature for breakfast, brunch, lunch or dinner.Β  This recipe can all be assembled ahead of time and baked right before serving, making it an ideal thing for large groups, and easy to customize with your favorite toppings.

Other great additions to this recipe: crumbled organic sausage, other veggies of your choice [zucchini. leeks, tomatoes, etc], hot sauce or chopped sweet potatoes.


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