Baked Eggs, Italian Style

Food & Nutrition

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1 SERVES

10 MIN PREP

30 MIN COOKING

293 CAL/SERVE

INGREDIENTS

1 Tomato (167g), chopped
1/2 Zucchini (51g), finely chopped
1 Cloves Garlic (3g), crushed
1/2 Teaspoons Olive Oil (3g)
4 Kalamata Olives, Pitted (12g)
2 Cage Free Eggs (118g)
10g Reduced Fat Cheddar, grated
1 Tablespoon Basil Leaves (3g)

METHOD

Preheat oven to 190°C. Line a large baking tray with non-stick baking paper. Scatter over tomatoes, zucchini, capsicum and garlic. Drizzle with oil and toss to coat.
2 Roast vegetables for 20 minutes or until almost tender. Remove from oven and reduce temperature to 180°C.
Mix olives with vegetables and place mixture into an ovenproof dish. Make 2 indentations in mixture. Crack an egg into each indentation, and sprinkle cheese over.
Bake for 8-10 minutes or until eggs are just set. Top with basil leaves and sprinkle with freshly ground black pepper to serve.

Nutritional Information Per Serve*

Calories 293 // Protein 21.0g // Fat Total 19.6g // Fat Saturated 5.4g // Carbohydrates 7.2g // Sugars 6.4g // Sodium 405.0mg // Dietary Fibre 4.3g

High in Protein

Low In Carbohydrates

Low In Sodium

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