Egg and Vegetable Bake

by Dannii on August 4, 2011

 

This is a really quick and simple meal. It is also low in calories too. If I really don’t have any time to make something before going out, then I put this in the oven whilst I am getting ready and eat it before I go. It’s really filling too. Would make a good winter snack.

 

Serves 1 – 250 calories

Ingredients:

- 2 eggs

- Half an onion, diced

- Half a courgette, chopped

- 1 tin of chopped tomatoes

- 1tsp chili powder/chipotle flakes (or less if you don’t like spice)

- 1 tbsp fresh parsley, chopped

 

1) Gently fry the onion and courgette in fry-light for 5 minutes.

2) Add the tomatoes and cook for 2 minutes.

3) Put in a baking dish and crack the eggs on top of the mixture.

4) Bake in the oven at 200C for 15 minutes.

 

 

 

 

 

 

 

 

 

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4 comments on “Egg and Vegetable Bake

  1. christy hinckley on said:

    hello iam type 2 diabetic do you have any good recipes for people that have type 2 diabetic thanks for the help

  2. Margaret on said:

    Sounds delicious! How many people will it serve?

  3. Linda Noel on said:

    made this for Sunday breakfast , put zucchini, mushrooms chopped tomatoes in can with rosemary and oregano and broccoli and cracked eggs over it ,baked 400 degrees for 25 min ,fabulous dish ….Thanks so much for a tasty healthy dish .will try some of your other recipes …Linda

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