Creamy Tomato Basil Vegetable Egg Bake
This Mediterranean inspired vegetable egg bake is just as welcome for dinner as it is for brunch. Bake a tray of
Ingredients
- 1scoopCreamy Tomato Basil Keto Chow(or 1 scoop)
- 0.5cupwaterwarm
- 2clovesgarliccrushed
- 2tbspolive oil
- 0.5bell pepperssliced
- 0.5onionsliced
- 1zucchinisliced
- 1tspitalian seasoning
- 1tbspgrated parmesan cheese
- 4large egg(s)
Instructions
- Preheat oven to 350F
- Mix the keto chow with the warm water and set aside.
- Heat the olive oil in a large, non-stick skillet over medium heat.
- Add the peppers and onions and cook, stirring occasionally until they begin to soften.
- Add the zucchini and garlic, and the Italian seasoning to the pan and cook, stirring occasionally, until the vegetables are tender and just beginning to brown.
- Reduce the heat to low.
- Sprinkle the parmesan cheese over the vegetables.
- Make four wells in the vegetables.
- Pour the keto chow over the vegetables as evenly as possible.
- Crack one egg into each well.
- When the eggs are set on the bottom, transfer the pan to the oven and bake until the eggs are cooked to your liking.
- Approximately five minutes for a soft cooked yolk, up to 10 minutes for a fully set yolk.
Nutrition
Serving: 1servingCalories: 199.2kcalCarbohydrates: 7.8gProtein: 14.1gFat: 12.9gSaturated Fat: 2.9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7.09gCholesterol: 188.1mgSodium: 393.3mgPotassium: 672.54mgFiber: 3.1gSugar: 3.4gVitamin A: 703.02IUVitamin C: 53.62mgCalcium: 149.17mgIron: 1.8mgSugar Alcohol: 0.06gNet Carbs: 4.71g