Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
2
- 1/4 cup basil leaves
- 1/2 red capsicum, finely chopped
- 2 tomatos, chopped
- 1 zucchini, finely chopped
- 8 kalamata Olives, pitted
- 1teaspoons olive oil
- 4 cage free eggs
- 1 clove garlic, crushed
- 20grams reduced fat cheddar, grated
Nutrition per serving
1260kJ / 300Cal
1260 Kilojoules or 300 Calories
14% of daily energy intake*
Protein
19.5grams
Fat
19.7grams
Carbs
9.4grams
Sugars
7.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 190°C. Line a large baking tray with non-stick baking paper. Scatter over tomatoes, zucchini, capsicum and garlic. Drizzle with oil and toss to coat.
Step 2 of 4
Roast vegetables for 20 minutes or until almost tender. Remove from oven and reduce temperature to 180°C.
Step 3 of 4
Mix olives with vegetables and divide mixture between two ovenproof dishes. Make 2 indentations in mixture in each dish. Crack an egg into each indentation, and sprinkle cheese over.
Step 4 of 4
Bake for 8-10 minutes or until eggs are just set. Top with basil leaves and sprinkle with freshly ground black pepper to serve.
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