Greek Egg Bake

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 222.3
  • Total Fat: 11.0 g
  • Cholesterol: 229.2 mg
  • Sodium: 532.7 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 17.4 g

View full nutritional breakdown of Greek Egg Bake calories by ingredient
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Introduction

A quick and healthy breakfast, packed with protein (17 grams!) and less than 250 calories! A quick and healthy breakfast, packed with protein (17 grams!) and less than 250 calories!
Number of Servings: 2

Ingredients

    1/2c chopped onion
    1/4c fresh or frozen (thawed) broccoli
    1/3c fresh or frozen (thawed) green peas
    2 T olive tapenade (black, green, and kalamata olives and sun-dried tomatoes blended in a food processor - see recipe)
    10 cherry tomatoes
    2 plum tomatoes, quartered
    2 eggs
    2 egg whites
    1/4c feta cheese

Directions

Combine all veggies and tapenade. Split into 2 servings and place in small ramekins. (I used individual-sized casserole dishes.) Scramble eggs and egg whites and divide between the two ramekins, pouring over the veggies. Top each with feta cheese. Bake at 350 degrees for 20-30 minutes, or until eggs puff and egg bake only jiggles slightly as a whole. Let cool 5 minutes and serve!

Number of Servings: 2

Recipe submitted by SparkPeople user CRAUDI.

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