A hearty family brekkie 🙂

Ingredients:

·       2 Eggs

·       6 Egg Whites

·       3 tbsp vegetable broth

·       2 cups diced leeks

·       3 stalks chopped green onions

·       2 tbsp canned diced tomatoes

·       1 tsp smoked paprika

·       1/2 tsp garlic powder

·       1/2 tsp chipotle chili powder

·       1/4 tsp cayenne pepper

·       1/4 tsp dried oregano

·       3/4 tsp salt

·       2 tbsp freshly chopped parsley

·       1/2 cup button mushrooms cleaned, stemmed and chopped

 Directions:

Preheat oven to 375 degrees F. Add vegetable broth to an 8-inch ovenproof skillet over medium heat.

Add leeks and green onion (add mushrooms for AP now), cooking until softened, approximately 3 to 4 minutes.

Add tomatoes, smoked paprika, garlic powder, chipotle chili powder, cayenne pepper, dried oregano, salt and fresh parsley. Cook for 1 minute, stirring occasionally. In a medium bowl, whisk eggs and egg whites together. Pour eggs over onion and leek mixture. Cook without stirring for 2 minutes. Gently stir. Cook for another minute without stirring. Bake for 8 to 10 minutes until firm or set throughout. Cool for 5 minutes in pan. Cut into 6 wedges. Serve warm.