Italian · Breakfast
Potato and Onion Egg Bake (Gluten-Free)
Baked eggs set over a skillet base of pan-fried potato and onion, finished with Parmesan and parsley. The potato is cooked until golden before eggs are cracked on top and baked until the whites set and yolks stay soft. Naturally gluten-free, no bread or flour involved.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
417Calories
21.8gProtein
28.2gFat
19.6gCarbs
3.3gSugar
2.7gFiber
905mgSodium
743mgChol
8.2gSat Fat
830mgPotassium
188mgCalcium
2.6mgIron
1.8mcgVitamin B12
16mgVitamin C
gluten-free
vegetarian
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Slice the potato into thin rounds and the onion into thin half-moons; preheat the oven to 400°F (200°C).
2
Sauté
Heat olive oil in a small oven-safe skillet over medium heat; add the potato, onion, and eggs and cook 12–15 minutes until potato is golden.
3
Build
Season with salt and pepper, crack the eggs directly over the potato layer, then scatter Parmesan and parsley on top.
4
Plate
Transfer the skillet to the oven and bake at 400°F for 6–8 minutes until egg whites set but yolks jiggle slightly, then serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 22 small potato (300g)
- 11 onion (160g)
- 2 tbsp2 tbsp olive oil
- 4 tbsp4 tbsp parmesan
- 2 tsp2 tsp parsley
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
