Ingredients:
- 1 scoop Creamy Tomato Basil Keto Chow (or 1 scoop)
- 1/2 cup water warm
- 2 cloves garlic crushed
- 2 tbsp olive oil
- 1/2 bell peppers sliced
- 1/2 onion sliced
- 1 zucchini sliced
- 1 tsp italian seasoning
- 1 tbsp grated parmesan cheese
- 4 large egg(s)
Directions:
- Preheat oven to 350F
- Mix the keto chow with the warm water and set aside.
- Heat the olive oil in a large, non-stick skillet over medium heat.
- Add the peppers and onions and cook, stirring occasionally until they begin to soften.
- Add the zucchini and garlic, and the Italian seasoning to the pan and cook, stirring occasionally, until the vegetables are tender and just beginning to brown.
- Reduce the heat to low.
- Sprinkle the parmesan cheese over the vegetables.
- Make four wells in the vegetables.
- Pour the keto chow over the vegetables as evenly as possible.
- Crack one egg into each well.
- When the eggs are set on the bottom, transfer the pan to the oven and bake until the eggs are cooked to your liking.
- Approximately five minutes for a soft cooked yolk, up to 10 minutes for a fully set yolk.
Nutrition Facts
Creamy Tomato Basil Vegetable Egg Bake
Serving Size
1 serving
Amount per Serving
Calories
199.2
% Daily Value*
Fat
12.9
g
20
%
Saturated Fat
2.9
g
18
%
Polyunsaturated Fat
1.5
g
Monounsaturated Fat
7.09
g
Cholesterol
188.1
mg
63
%
Sodium
393.3
mg
17
%
Potassium
672.54
mg
19
%
Carbohydrates
7.8
g
3
%
Fiber
3.1
g
13
%
Sugar
3.4
g
4
%
Sugar Alcohol
0.06
g
Net Carbs
4.71
g
Protein
14.1
g
28
%
Vitamin A
703.02
IU
14
%
Vitamin C
53.62
mg
65
%
Calcium
149.17
mg
15
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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