Rye Free Pomegranate & Mint Egg Bake with Zucchini

Total time35 min

Prep time10 min

Cook time25 min

Rye Free Pomegranate & Mint Egg Bake with Zucchini

This skillet bake is the kind of dish that makes a regular weeknight feel a little special — golden zucchini spiced with turmeric and cumin, eight eggs nestled right into the pan, and a shower of jewel-bright pomegranate arils and fresh mint to finish. The combination sounds fancy but comes together entirely from whole, straightforward ingredients with no grains or grain-derived products anywhere in sight, making it a genuinely easy win for anyone navigating a rye-free kitchen. Zucchini gets cooked down with onion, garlic, and a warm spice blend until it's tender and lightly caramelized at the edges, building a savory base that carries the eggs beautifully. Once the whites are set and the yolks are just the way you like them, the pomegranate and mint go on straight from the oven — no extra steps, no fuss. That sweet-tart pop from the arils against the cumin-spiced vegetables is genuinely surprising in the best way. Serve it straight from the skillet with a drizzle of olive oil and you've got a meal that looks like it took real effort, even though the pan did most of the work.

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Ingredients

4 servings

2 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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