Photo: Joseph Gonzalez
Veggies with Baked Eggs
9 ingredients
15 min + 20 min
4
openrecipes
This recipe is low carb and gluten-free, loaded with veggies and homemade tomato sauce.
Estimated Nutrition (whole recipe, rough)
478
Calories
15g
Protein
19g
Fat
65g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Red Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 cup Red Onions, Diced
- 3 cloves Garlic, Minced
- 1-½ cup Sweet Potato, Diced
- 1 cup Turnip, Diced
- 1-½ cup Zucchini, Diced
- 2 cups Canned Diced Tomatoes, With The Juice
- 1 cup Tomato Sauce
- 3 whole Eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes