Veggie Baked Eggs with Pesto
Embarking on a healthier eating journey doesn’t have to mean losing out on flavor or satisfaction. Turn your first meal of the day into a nourishing celebration.
Veggie Baked Eggs with Pesto
Makes 2 servings
30 Minutes
Ingredients
1 1/2 tsp Extra Virgin Olive Oil
1 Zucchini (medium, seeds scooped out and chopped)
1 Red Bell Pepper (chopped)
1/2 cup Red Onion (chopped)
1 Garlic (clove, minced)
Sea Salt & Black Pepper (to taste)
4 Egg
1/4 cup Pesto (or more to taste)
Directions
- Preheat the oven to 375F (190C).
- Heat the oil in a cast-iron skillet (or another oven safe pan) over medium heat. Add the zucchini, bell pepper and red onion and cook for five to six minutes or until the vegetables are just tender. Add the garlic, season with salt and pepper and continue to cook for another minute.
- Remove the skillet from the heat and make small wells for the eggs in the middle of the pan. Crack the eggs into the pan and season with additional salt and pepper. Transfer to the oven and bake for 10 to 13 minutes or until the eggs are cooked to your liking.
- Remove from the oven and top with the pesto. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Add red pepper flakes or other dried herbs and spices.
For those morns when your body craves a touch of warmth, reach for this recipe—your senses will thank you.
Be well,
Lisa
Disclaimer: The information provided in this article is not meant to replace treatment with a licensed health care practitioner. It is for informational purposes only. Consult with a licensed health care professional to determine which treatments are safe for you.