Italian · Breakfast
Potato and Onion Egg Bake (No-Chop)
Baked egg custard layered with potatoes, onions, mozzarella and tomato, finished with Parmesan and basil. Potatoes and onions come pre-cut; fresh herbs are torn by hand. Quick 400°F oven finish yields a set, creamy interior with browned edges.
$3
8 minsPrep
20 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
410Calories
27.6gProtein
24.2gFat
24.1gCarbs
6.9gSugar
3.4gFiber
650mgSodium
558mgChol
10.7gSat Fat
1050mgPotassium
385mgCalcium
3.8mgIron
2.2mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
low-calorie
no-chop
Instructions
1
Prep
Preheat oven to 400°F. Brush a small oven-safe baking dish with olive oil. Scatter frozen potatoes, onion into the dish.
2
Bake
Roast at 400°F for 10 minutes until potato edges turn golden. Pulse canned tomatoes until chunky, spoon over potatoes and onion.
3
Bake
Crack 3 large eggs on top, scatter mozzarella evenly, return to 400°F and bake 8–10 minutes until egg whites set but yolks jiggle.
4
Plate
Let rest 3 minutes. Sprinkle Parmesan, oregano, salt, pepper over warm bake. Scatter torn basil leaves and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (3 large)
- 220g220g frozen potatoes
- 70g70g onion
- 120g120g canned tomatoes (a small can portion)
- 56g56g mozzarella
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp Parmesan
- 2 tsp2 tsp dried oregano
- a pinch of salt
- a pinch of black pepper
- 2 tbsp2 tbsp fresh basil
