A healthy start to the New Year – Baked Eggs with Spinach, Mushrooms and Tomatoes

How is the New Year treating you guys? Mine doesn’t seem very different from the last year. It is just as hectic at work and I am yet to figure out how to strike a balance between my personal and professional life.

But I am a firm believer that when life hands you bitter lemons,  its wise make a pickle out of it. So I have tweaked my strategy a bit and instead of continuously cribbing about how my work life is eating into my personal time, I have decided to make the most of whatever time I do get outside of my work life. As a part of this strategy, I decided I would definitely try and do things /activities which I may have not done before. One of which is this blog has rarely seen healthy recipes written about and discussed. One primary change that I would try and usher in would be to showcase as many healthy recipes as possible. Since my battle with the bulge is legendary and all I do is use this space to crib about how all my diet and exercise strategies have been nothing but colossal flops. Also inspired by this, I would like to have a culinary bucket list for this year to sort out. I have plenty planned for my blog and I can’t wait to unveil it little by little.

So to mark the beginning of the New year, I have something that is not only delectable but is also very healthy. Its baked eggs with mushroom, spinach and tomatoes. I wanted to try baking in a mud vessel to see if there is any difference in the taste. But I was disappointed to observe that there was none at all. But mud vessels made great props for photography. Also, it  took ages to bake.

Hope you try this interesting way to baking eggs with vegetables. It is sumptuous to say the least.

Wishing everyone a beautiful year ahead with lots of happiness, health and prosperity.