Baked Eggs with Cheese and Zucchini (Low-Carb)
Total preparation time: 20 minutes
Serves: 4Ingredients:
- 2 teaspoon butter
- 2 teaspoons olive oil
- 1 small-onion, chopped
- 2 Zucchini or yellow squash (thinly sliced)
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 oz shredded sharp provolone or Swiss Cheese
- 8 lg eggs
- 1 tablespoon heavy cream or chicken broth
Steps:
- Preheat the oven to 350 degrees.
Heat the butter and oil in a large nonstick skillet over medium heat until the butter has melted. Add the onion,zucchini or squash,vasei,1/4 tsp of the salt, and 1/8 tsp of the pepper. Cook, stirring occasionally, until crisp-tender, 5 to 8 minutes.
Spread the zucchini mixture over the bottom of 4 individual. shallow baking dishes (or use 1 large baking dish). Sprinkle with 2 1/2 Tbsp of the cheese, and add the eggs (without breaking the yolks or stirring). Sprinkle with the remaining 1/4 tsp salt. the remaing 1/8 tsp pepper, and the remaing cheese. Drizzle with the cream or broth. Cover wth foil, and bake until the whites are set, and the yolks begin to thinken, about 15 minutes for individual dishes or 20 minutes for large dish.
Makes 4 servings
Per serving: 256 calories,17 g protein,6 g carbohydrates, 18 g fat,7 g saturated fat,439 mg cholesterol,496 mg sodium,1 g fiber
Diet Exchanges:0 milk,1 vegetable,0 fruit,0 bread,2 meat,
2 1/2 fat
- TIME-SAVER
Make extra servings of this dish, and refrigerate them in a covered container for up to 2 dyas. Reheat, covered, at 350 degrees for 10 to 15 minutes. For an on-the-go breakfast sandwish, tuck the eggs into a roll or between slices of bread.