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.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
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