Veggie Egg Bake

~Low Carb Friendly~

I’m here with some New Year’s resolution–friendly recipes – because I know many of you have already set your goals, and I’m almost certain that healthy eating and working out are on that list. If you’re feeling a bit confused about what to eat or how to even begin, consider this your head start.

This recipe is extremely simple, high in protein, and packed with veggies – ideal when you want to eat well without making it complicated.

In a world full of complicated recipes and expensive ingredients, this one is a refreshing reminder that simple can be really good. You don’t need fancy techniques or exotic products to create something nutritious, delicious, and genuinely useful for your everyday life.

Why You Will Love This Recipe:

• Beyond nutrition, this recipe shines in everyday practicality:

• Meal Prep: Make it on Sunday, portion it out, and you’ve got ready-to-eat meals for days.
• Budget-Friendly: Simple, affordable ingredients that most people already have on hand.
• Beginner-Friendly: Even novice cooks can nail this recipe on the first try.
• Customizable: Don’t have broccoli? Use spinach, bell peppers, or zucchini. The base formula works with countless variations.

The Recipe:

Total time: 45 min | Servings: 2 | Difficulty: Easy

Ingredients:

• 170 g broccoli
• 1 medium carrot (about 100 g)
• 100 g shredded mozzarella
• 3 eggs (medium to large size)
• -fine sea salt
• -ground mixed pepper
• -butter for greasing the baking dish

Instrucitions:

1. Break the broccoli into medium-sized florets.
2. In a small pot, bring water to a boil with ½ teaspoon of salt.
3. Add the broccoli and cook for 3 minutes or until just tender.
4. Drain well in a colander, then roughly chop and place in a mixing bowl.
5. Grate the carrot and mozzarella coarsely and add them to the broccoli.
6. In a small bowl, beat the eggs with a pinch of salt and ground mixed pepper, then pour over the vegetables and cheese. Mix everything well.
7. Grease the sides and bottom of a small baking dish (about 19×13×6 cm) with butter.
8. Pour in the mixture, smooth the surface, and bake in a preheated oven at 180°C (350°F) for about 35 minutes or until set and nicely golden on top.

Tips for Success:

1. Don’t overcook the broccoli: The 3-minute blanching is crucial. You want it tender-crisp, not mushy, since it’ll cook more in the oven.
2. Drain thoroughly: Excess water from the vegetables can make your egg bake watery. Shake that colander well!
3. Customize your cheese: While mozzarella is mild and melty, feel free to experiment with cheddar, feta, or goat cheese for different flavor profiles.
4. Check for doneness: The egg bake is done when the center is set and doesn’t jiggle, and the top is golden brown.

Storage & Reheating

1. Refrigerator: Store covered for up to 4 days.
2. Freezer: Wrap portions individually and freeze for up to 2 months.
3. Reheating: Microwave for 1-2 minutes or warm in a 160°C (320°F) oven for 10 minutes.

Nutrition (approx.)

Per serving (½ of the recipe):

Calories: ~330 kcal | Protein: ~23 g | Fat: ~22 g | Carbohydrates: ~9 g | Fiber: ~3 g

Dietary information

Vegetarian | Gluten-free | Low carb | High protein