Sweet Peas and Saffron · by Annie★ 5.0 (24)
Herb Zucchini & Kale Egg Bake (Meal Prep)
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 52%
CARBS 10G9% OF CAL
3G FIBER5G SUGAR2G OTHER
FAT 29G65% OF CAL
12G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable and herb egg bake with zucchini and kale. Make ahead and freeze for a convenient, protein-packed breakfast.
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View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 eggs
- 1/2 cup milk ((dairy or almond milk work great))
- 1/2 cup almond flour ((all purpose or gluten-free flour work as well))
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon dill
- 1 cup zucchini (shredded (measure 1 loosely packed cup before squeezing moisture out))
- 1 onion ((chopped finely))
- 1 cup kale ((chopped finely))
- 1 cup shredded cheese ((mozzarella or cheddar are great))
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 52%
CARBS 10G9% OF CAL
3G FIBER5G SUGAR2G OTHER
FAT 29G65% OF CAL
12G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 535mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 369mg
- Calcium
- 427mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 535MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.