Zucchini and mushroom baked eggs
By Louise Belle BHSc (Nut Med)
Easy to make, perfect for meal prep and super low carb, this zucchini and mushroom baked egg recipe is fantastic for anyone following a ketogenic or low carb diet or short on time. You can make these up in advance and store in the fridge for up to 5 days. Eggs are a brilliant source of choline for healthy brain function, protein to keep you full and vitamin D for healthy immune function. New health guidelines say that it is safe to eat 2 eggs a day.
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Serves: | 2 |
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Ingredients: | 8 |
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Serving size: | 120g |
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Total calories: | 134 |
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Protein: | 11.8g |
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Fat: | 8.45g |
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Carbohydrates: | 2.34g |
Ingredients
- 2 button mushrooms, sliced
- 1 zucchini, sliced
- ¼ red onion, sliced
- 2 stalks spring onion
- 4 eggs
- ¼ tsp paprika
- ½ tsp dried mixed herbs
- Salt and pepper to taste
Method
- Preheat oven to 180oC.
- Layer vegetables between two ovenproof ramekins. Crack two eggs in each ramekin and spread with a fork so that the egg drizzled down between the vegetables.
- Season with paprika, herbs, salt and pepper.
- Put lid on ramekins and bake in the oven for 15 minutes. Enjoy!
Note: You could double or triple this recipe to make a bigger sized frittata.
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