Breastfeeding Friendly Pomegranate & Mint Egg Bake with Zucchini
There is something genuinely exciting about a skillet dinner that looks this vibrant and comes together with such straightforward, wholesome ingredients. Zucchini gets cooked down with onion, garlic, turmeric, and cumin until it's golden and fragrant, creating a savory, spiced base that cradles eight eggs baked right in the pan. The combination of protein-rich eggs and olive oil makes this a deeply nourishing meal, which matters a lot when your body is working hard to produce milk and keep your energy steady throughout the day. Once the eggs come out of the oven, a shower of jewel-bright pomegranate arils and torn fresh mint transforms the whole dish into something that looks almost too pretty to eat — almost. The pomegranate adds a juicy pop of sweetness that plays beautifully against the warm spices, while the mint keeps every bite feeling fresh and light. It's the kind of one-pan meal that works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner when you need something satisfying without a lot of cleanup.
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Learn more →Ingredients
4 servings
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 8 large eggs
- ½ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly torn
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place a rack in the center position.
- 2
Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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