Baked Eggs with Summer Vegetables
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5
2 reviews
Excellent
Baked Eggs with Summer Vegetables
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Baked eggs are an easy and healthy make-ahead meal. This version is filled with zucchini, yellow squash and capers.
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Ingredients
- 2 teaspoons olive oil
- 1 cup yellow squash ½-inch pieces, or crookneck squash, chopped
- 1 cup zucchini ½-inch pieces, chopped
- ⅔ cup tomato chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 4 teaspoons capers
- ⅓ cup bocconcini ½-inch pieces, or fresh mozzarella, chopped
- 6 basil chiffonaded and divided, large leaves
- 4 egg large
- ¼ cup Parmesan Cheese See Note, finely grated
Instructions
- Preheat the oven to 400 degrees F.
- Heat olive oil in a medium skillet over medium-high heat. Add crookneck or yellow squash, zucchini, and tomatoes. Season with kosher salt and freshly ground black pepper. Stir in capers. Sauté for 3-4 minutes, or until the vegetables are just tender.
- Remove the skillet from the heat and stir in 4 large fresh basil leaves, chiffonaded, and bocconcini.
- Divide the vegetable mixture between two ramekins.
- Crack two eggs into each ramekin, taking care not to break the yolks.
- Place the ramekins on a baking sheet and place in the oven. Bake until the whites are almost cooked, about 10 minutes.
- Sprinkle each serving with 2 tablespoons freshly grated Parmesan cheese. Bake for 2 additional minutes, or until the white are cooked and the yolks are still soft.
- Sprinkle each serving with the remaining basil. Serve immediately.
Notes
- For a vegetarian-friendly dish, be sure to use Parmesan cheese made with vegetable rennet, not calf rennet. If you can't find it, substitute with another vegetarian-friendly cheese or omit it.
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
1ramekin
Calories
290kcal
(15%)
Carbohydrates
10g
(3%)
Protein
20g
(40%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.04g
(2%)
Cholesterol
344mg
(115%)
Sodium
1168mg
(49%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1ramekin | |
| Calories | 290kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 20g | 40% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 344mg | 115% |
| Sodium | 1168mg | 49% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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