by Chef Daniel Kim

Serves 4


6 whole free range eggs
1 tsp. Kosher salt
1g fresh cracked black peppercorns
100g cherry tomatoes (cut into halves)
80g grated Mozzarella cheese
70g spinach
50g butter


Pre-heat oven to 325°F

In a large mixing bowl, mix eggs, salt, pepper, mozzarella, spinach and cherry tomatoes.

Pre-heat a 10 inch oven-safe skillet on medium-high.

Add butter into the pan and let it melt/foam all around.

Pour egg mixture into the pan and stir it around, to let it be evenly distributed throughout the pan.

Place the pan into the oven and set a timer for 15 minutes

When the timer beeps, take it out and serve.

Optional) Garnish with lightly-coated fried onions, watercress and radish salad.

Recipe by: Chef Daniel Kim
Boulevard Kitchen & Oyster Bar – Vancouver
Vancouver Heat