Veggies, eggs and bread, that’s it! - Chef Sabrina Mancin

Veggies, eggs and bread, that’s it!

The secret here is to sauté each veggie with different herbs and spices giving complexity and different flavors to a super simple dish all in one skillet. It is all finished in a very hot oven to cook the eggs just enough to keep a silky runny yolk.


• 2 cups of frozen spinach
• 2 cups frozen artichoke hearts
• 2 cups broccoli rabe or broccoletti
• 2 cups mixed mushrooms (or your favorite)
• 2 cups cauliflower florets
• 1 shallot or ¼ red onion
• 1 lemon, zest and juice separated
• ½ tsp of chili flakes or powder pepperoncino
• 3 cloves of garlic
• ¼ cup chopped Italian parsley
• ¼ cup white wine
• 3 whole eggs
• Salt and black pepper
• Extra virgin olive oil, about 13T
• 1 T butter, unsalted
• Maldon salt (optional)
• Crusty bread

Equipment: You’ll need a skillet that can go in the oven, otherwise, sauté everything and place in a baking dish.







Let it cool slightly and serve together with the ice cream of your choice. Enjoy and Happy Fourth of July!

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