RACHEL LETT
If eggs weren’t easy enough, sheet pan eggs have just made them easier! This is essentially like a thin frittata, and a great method for making eggs in bulk, in a jiff. You can finely slice it into salads, or slice it into rectangles to make egg sandwiches! Make a batch and have them as quick, grab and go lunches.
Sheet Pan Eggs
SERVES 9
12 eggs
2 tablespoons water or cream
2 tablespoon parmesan
salt and pepper
Ingredients
Preheat the oven to 150°C, and line a large baking tray with greaseproof or parchment paper.
In a bowl, whisk the eggs, water and parmesan until well combined and season to taste. Add any extra ingredient to your sheet pan egg, and pour onto the lined baking tray.
Cook in the oven for 10–15 minutes, until just set (you don’t want to over cook them as they’ll go rubbery).
Slice into 9 rectangles and serve with with a slather of mayonnaise and your favourite toppings. Or use two slices, and create a nourishing sandwich! You can also finely slice it, for a great addition to salads.
This will store in the fridge for up to a week, for speedy lunches or a grab and go, breakfast.