Creamy Tomato Basil Vegetable Egg Bake

This Mediterranean inspired vegetable egg bake is just as welcome for dinner as it is for brunch. Bake a tray of keto biscuits while the eggs are cooking for the perfect accompaniment.

CREATED BY:

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Yields :

4 servings

Ingredients:

  • 1 scoop Creamy Tomato Basil Keto Chow (or 1 scoop)
  • 1/2 cup warm water
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • 1/2 bell pepper, sliced
  • 1/2 onion, sliced
  • 1 zucchini, sliced
  • 1 tsp Italian seasoning blend
  • 1 tbsp parmesan cheese
  • 4 large eggs

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
%
Calories
199.2
Calories
199.2
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
Calories
199.2
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.

Ingredients:

  • 1 scoop Creamy Tomato Basil Keto Chow (or 1 scoop)
  • 1/2 cup warm water
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • 1/2 bell pepper, sliced
  • 1/2 onion, sliced
  • 1 zucchini, sliced
  • 1 tsp Italian seasoning blend
  • 1 tbsp parmesan cheese
  • 4 large eggs
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
%
Calories
199.2
Calories
199.2
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
Calories
199.2
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.

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.

Creamy Tomato Basil Vegetable Egg Bake

Taffiny Elrod
This Mediterranean inspired vegetable egg bake is just as welcome for dinner as it is for brunch. Bake a tray of keto biscuits while the eggs are cooking for the perfect accompaniment.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Main Dish
Servings 4 servings
Calories 199.2 kcal

Ingredients
  

  • 1 scoop Creamy Tomato Basil Keto Chow (or 1 scoop)
  • 1/2 cup warm water
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • 1/2 bell pepper, sliced
  • 1/2 onion, sliced
  • 1 zucchini, sliced
  • 1 tsp Italian seasoning blend
  • 1 tbsp parmesan cheese
  • 4 large eggs

Instructions
 

  • 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

Serving: 1servingCalories: 199.2kcalCarbohydrates: 7.8gProtein: 14.1gFat: 12.9gSaturated Fat: 2.9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7.09gCholesterol: 188.1mgSodium: 393.3mgPotassium: 672.54mgFiber: 3.1gSugar: 3.4gVitamin A: 703.02IUVitamin C: 53.62mgCalcium: 149.17mgIron: 1.8mgSugar Alcohol: 0.06gNet Carbs: 4.71g
Keyword Chef Taffiny Elrod, Creamy Tomato Basil
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Photos by Sarah DeYoung

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