What a wonderful weekend this was! (Sorry for being MIA yesterday..I was trying to get caught up!) It was busy and a blast! We had some of our best friends come down from Canada for the weekend. It was fun-diddly-umptious! We got a chance to go out Friday night while my Mom watched our sweet babe! That was a fun last minute, surprise treat! 🙂
On Sunday I went to a baptism, to which I am the Godmother to the most beautiful baby girl, Lillian Grace! Shes so gorgeous, she stole my complete attention, and totally gave me baby fever! (She was only 5 weeks old, and such a peanut!) I am so in love with her already! 🙂 Following that sine I was in the area, I went to visit my Pepe, who isn’t doing to good 🙁 But it was wonderful for my little man to get the chance to see him 🙂
When we left there, we made the trek back out to my moms, where we had a wonderful Easter dinner, with our friends from Canada and my grandmother! It was delicious meal complete with a fabulous dessert! (My favorite cake EVER!) We had such a good weekend! How was yours?! 🙂
Gathered around for Easter Dinner 🙂
Gorgeous ladies, from left to right, my friend Crystal, Me, Crystals Mom Diane, My Mom, and my beautiful Grandmother 🙂
My handsome, soon-to-be husband!
My wonderful, amazing, and happy family 🙂
And my MOST FAVORITE cake EVER! 😉
SO! These little Egg and Veggie bakes are so tasty, so easy, so cute!, and so versatile! You can add in or take away any veggies you so desire! They’re quick, and if you have to feed a few people, just assemble in the ramekin based on each persons personal preference for vegetables, pop them in the oven, and everyone has their own personalized egg bake! Perfection!
Ingredients
- Cooking spray
- 1/2 cup diced peppers (red, yellow, orange, green)
- 2 Tablespoons minced white onion
- 1/4 teaspoon paprika
- 1 teaspoon minced garlic
- 1/2 cup fresh spinach
- 1 Tablespoon freshly grated Pecorino Romano cheese
- 1 egg
- 2-3 cracks salt and pepper
Directions
- Preheat oven to 350 degrees
- Heat a small skillet on medium high heat
- Saute the peppers, garlic, and white onion. Add paprika and cook until tender
- Add the fresh spinach, and toss a couple times, it will wilt down.
- Transfer the cooked veggies to a small ramekin.
- Carefully crack the egg on top. Sprinkle on some salt and pepper.
- Bake for around 15 minutes, until the whites are set but the yolk are still runny.
- Pull out of the oven and immediately top with pecorino romano. Enjoy!
Notes
You can make as many as you need! Just simple, double triple, or quadruple the recipe! 🙂
I hope you ALL had a fabulous Easter weekend!! xo