Zucchini Tomato Egg Bake by GastriKate
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 216.1
- Total Fat: 11.6 g
- Cholesterol: 200.9 mg
- Sodium: 168.5 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.9 g
- Protein: 13.6 g
View full nutritional breakdown of Zucchini Tomato Egg Bake by GastriKate calories by ingredient
Introduction
For breakfast or dinner, this is sure to satisfy! For breakfast or dinner, this is sure to satisfy!Number of Servings: 8
Ingredients
-
8 large eggs
1/2 cup fresh basil
4 cloves garlic
1 small onion, diced
5 cups diced zucchini
1# tomatoes (3 medium or 30 cherry)
1 cup dry white beans
1 tbsp extra virgin olive oil
1 cup shredded cheddar cheese
Directions
Soak beans overnight or soften in boiling water.
Lightly grease a 9x13 pan.
Preheat oven to 400°F.
Heat oil in saucepan.
Saute onions, garlic and zucchini until soft.
Add seasonings to taste [salt, pepper, thyme, oregano, red pepper flakes]
Add beans and heat through.
Transfer to baking dish.
Place tomato slices or halves decoratively in top.
Whip together eggs, basil, and cheese.
Pour over vegetables.
Bake 30 minutes.
Serving Size: Makes 8 large servings.
Lightly grease a 9x13 pan.
Preheat oven to 400°F.
Heat oil in saucepan.
Saute onions, garlic and zucchini until soft.
Add seasonings to taste [salt, pepper, thyme, oregano, red pepper flakes]
Add beans and heat through.
Transfer to baking dish.
Place tomato slices or halves decoratively in top.
Whip together eggs, basil, and cheese.
Pour over vegetables.
Bake 30 minutes.
Serving Size: Makes 8 large servings.