The slow cooking of the onions brings out a wonderful flavor that reminds me of brunch at my favorite local restaurant. I hope you enjoy this at-home breakfast treat as much as I did.
- 1 tablespoons grapeseed oil
- 1 yellow onion – diced
- 2 cloves garlic – minced
- 2 handfuls baby spinach
- 4 brown eggs
- Salt and pepper
Preheat oven to 300 degrees.
In a 10-inch oven-safe sauté pan, heat the grapeseed oil over medium-low heat. Add the onion letting it slowly cook for approximately 10 minutes, stirring occasionally. Add the garlic and baby spinach, continuing to stir until the spinach wilts – for about 5 minutes. Remove pan from heat.
In a separate bowl, crack and wisk the eggs – season with salt and pepper. Pour eggs over the vegetable mixture, making sure the edges are uniform and all of the vegetable mixture is covered and evenly distributed in the pan.
Place pan in the oven for 15 minutes, or until the edges of the egg are golden brown and the center is cooked. Carefully remove from the pan and enjoy!