Vegetable Egg Bake for Breakfast
This vegetable egg bake is a great breakfast meal. It's low calorie, light, vegetarian, high in protein, Whole30, Paleo and dairy-free.
Servings: 6 slices
Ingredients
- 1 large red onion sliced
- 1 large red bell pepper de-seeded and cut into chunks
- 1 1/2 cup mushrooms sliced
- 1 zucchini sliced
- a pinch of salt & black pepper
- 1 tbsp olive oil
- 6 large eggs
- 3 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 400F.
- Add all the vegetables to a baking dish. Add a pinch of salt with black pepper and drizzle over the olive oil. Toss to mix and roast in the oven for 20-25 mins until the veggies are tender. Give it a mix midway.
- In a separate bowl, beat the eggs and mix in the parsley.
- Pour the egg mixture over the veggies in the baking dish. Return to the oven and bake for another 10 minutes until the egg is fully set.
- Let it cool down for 5 minutes or so before serving.
Video
Nutrition
Serving: 1 slice (6 oz) | Calories: 119kcal | Carbohydrates: 6g | Protein: 7.8g | Fat: 7.3g | Saturated Fat: 1.9g | Polyunsaturated Fat: 4.8g | Cholesterol: 186mg | Sodium: 99mg | Fiber: 1.6g | Sugar: 3.3g