Make-Ahead Baked Eggs with Zucchini & Gruyere Cheese
Make ahead baked eggs are fantastic for a no muss, no fuss vegetarian brunch on the weekend. Plus, sneak in your veggies first thing in the day!
Servings: 2 Servings
Calories: 195.2kcal
Ingredients
- 3 teaspoons olive oil
- ½ onion chopped
- ½ cup grated zucchini
- 3 eggs
- 1 egg white
- 2 tablespoons water
- ¾ ounces Gruyere cheese grated
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 2 teaspoons minced flat-leaf parsley for garnish
Instructions
- Preheat the oven to 400 degrees F. Lightly coat two 6-ounce ramekins with cooking spray.
- Heat the olive oil in a medium skillet set over medium heat.
- Add the onion and cook until softened and just starting to brown, 5 to 6 minutes. Add the zucchini and cook for 2 additional minutes.
- Divide the vegetable mixture evenly between the two ramekins. Top with the Gruyere cheese.
- In a small bowl, whisk together the eggs, egg white and water. Pour the mixture over the vegetables in the ramekins. Season with salt and pepper.
- Place the ramekins on a baking sheet and transfer to the oven.
- Bake until the eggs are set and just starting to brown, about 20 minutes.
- Garnish with parsley. Serve.
Notes
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 LoseIt! 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
Serving: 1Ramekin | Calories: 195.2kcal | Carbohydrates: 5.2g | Protein: 15.3g | Fat: 12.5g | Saturated Fat: 4.6g | Cholesterol: 290.7mg | Sodium: 322.3mg | Fiber: 0.5g | Sugar: 1.7g
