Categories: Recipes
      Date: Jun 19, 2015
     Title: Baked Eggs with Zucchini, Peppers, and Onions
Serves 6

Serving size: 1 wedge


6 large eggs
2 tablespoons water
2 teaspoons olive oil
1 small zucchini, cut into 1-inch chunks
1 red bell pepper, seeds removed and cut into 1-inch pieces
1 small red onion, cut in half, then thinly sliced
¼ teaspoon salt
Ground black pepper to taste
½ cup shredded cheddar cheese


1. Preheat the broiler. 
2. Combine the eggs and water in a medium bowl and mix well.
3. In a medium-sized ovenproof skillet, heat the oil over medium heat. Add the onion, 
pepper, and zucchini, and cook until they begin to soften, about 5 minutes. Season 
with salt and pepper. 
4. Pour the eggs over the vegetables in the skillet, covering them evenly. Cook over 
medium-low heat, without stirring, for 4 or 5 minutes or until the egg mixture has 
set on the bottom and begins to set on top. 
5. Place under the broiler for 2-3 minutes, until light brown and fluffy. Remove from 
the oven, sprinkle with cheese, and broil for a minute more or so until the cheese 
6. Remove from the oven, cut the egg bake into 6 wedges, and serve.

Serving size kcals Pro (g) CHO (g) Sugar (g) Fiber (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
1 wedge 134 9 3 2 1 10 98 226 1.1 0.5 31