Low Carb Italian Baked Egg

Low Carb Italian Baked Egg
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 197.3
  • Total Fat: 11.6 g
  • Cholesterol: 201.0 mg
  • Sodium: 616.1 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 14.3 g

View full nutritional breakdown of Low Carb Italian Baked Egg calories by ingredient


Introduction

Low Carb Baked Egg in Spaghetti Sauce Low Carb Baked Egg in Spaghetti Sauce
Number of Servings: 1

Ingredients

    1 large Egg, fresh, whole, raw
    2 tbls. Kraft Mozzarella Cheese, Shredded Low-Moisture Part-Skim
    1/4 cup Prego 100% Natural Fresh Mushroom Italian Sauce
    1 dash Salt
    1 dash Pepper, black
    1/2 of a Basil leave chopped to ribbons

Tips

You could add a sprinkle of parmesan cheese. Adding 1 1/2 tsp of shredded parmesan would add about .2 carbs.


Directions

Preheat oven to 400F. Spray a ramekin with cooking spray. Place spaghetti sauce in bottom of ramekin. Crack egg into ramekin on top of the sauce. Sprinkle mozzarella cheese on top of egg. Season with salt, pepper and then place basil leaves on top. Bake at 400F for about 12-16 minutes or to desired doneness of egg.

Serving Size: 1 serving