Zucchini Egg Bake
Start your day right with this Zucchini Egg Bake! Packed with fresh zucchini and fluffy eggs, this easy-to-make dish is perfect for a healthy breakfast or brunch. It's light, flavorful, and sure to keep you satisfied all morning long!
Ingredients
- 3 Cups Kale
- 2 Zucchini
- 100 g Bacon
- ½ Cup Ricotta
- 6 Whole Eggs
- 60 g Feta Cheese
- tablespoon Green Onion
- 1 tablespoon Thyme
- 1 tablespoon Olive Oil
Instructions
- Preheat your oven to 180C.
- Assemble all the ingredients for the egg bake. Whisk the eggs in a large bowl and season them with your favorite seasonings.
- Slice the fresh zucchini into thin strips and set aside.
- Lay out the strips in the form of a ring in a baking dish and add the chopped kale in the center.
- Next, add the crumbled ricotta, and stir some of the whisked egg mixture into each ring.
- Now add the bacon and crumbled feta.
- Top the nest with some chopped onion, thyme leaves and a bit of oil.
- Bake in the oven at 180 degrees for 15-20 minutes or until golden brown.
- Allow the egg zucchini bake nests to cool slightly before serving. Carefully remove the nests from the baking dish and serve warm.
Notes
Prevent Sticking with Cooking Spray: Spray the baking dish to prevent egg nests from sticking.
Cook Time Variability: Adjust cook time based on the egg nests’ thickness and use a skewer to test doneness.
You Can Use Skillet: To prepare Zucchini Egg Bake in a skillet without an oven, begin by cooking your zucchini on medium heat in a large skillet. Once softened, add your egg mixture, cover, and cook until the eggs are set.
Nutrition
Calories: 238kcalCarbohydrates: 9gProtein: 11gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 582mgPotassium: 394mgFiber: 3gSugar: 3gVitamin A: 2077IUVitamin C: 35mgCalcium: 213mgIron: 2mg
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