Description
A delightful and nutritious egg bake that combines zucchini and bell peppers, perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 2 medium zucchinis, diced
- 1 bell pepper, diced
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh herbs (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
- In a skillet, heat the olive oil over medium heat. Add the diced zucchini and bell pepper and sauté for about 5-7 minutes until softened.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well blended.
- Stir in the sautéed vegetables and shredded cheese into the egg mixture.
- Pour the egg mixture into the greased baking dish and spread it out evenly. Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
- Let the egg bake cool slightly before slicing. Serve warm.
Notes
Pair with a side salad or fresh fruit for a balanced meal. Leftovers can be refrigerated or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 350mg