Italian · Breakfast
Potato and Onion Egg Bake (Low-Calorie)
Baked eggs nestled in a light sauté of potato, onion, and garlic, finished with Parmesan and parsley. Olive oil is kept minimal and no cream is used, so the dish stays creamy from egg alone while carrying classic Italian potato-and-onion flavour in a single skillet-to-oven bake.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
382Calories
21.6gProtein
18.2gFat
27.6gCarbs
3.6gSugar
3.3gFiber
475mgSodium
611mgChol
5.9gSat Fat
890mgPotassium
160mgCalcium
2.6mgIron
1.5mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
low-calorie
low-calorie
Instructions
1
Prep
Peel and dice potato into 1/2-inch cubes. Thinly slice onion and mince garlic. Crack eggs into a bowl.
2
Heat oil in a small oven-safe skillet over medium heat. Cook potato and onion for 8 minutes, stirring occasionally, until potato edges turn golden.
3
Add garlic and cook for 30 seconds until fragrant. Pour in vegetable stock and season with salt and pepper.
4
Cover and simmer over medium-low heat for 5 minutes until potato is fork-tender.
5
Make two small wells in the potato mixture. Crack the 3 eggs into them. Bake uncovered at 375°F for 8 minutes until whites are set.
6
Plate
Scatter Parmesan and parsley over the bake and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 11 oz311g potato
- 11 onion (140g)
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 4 tbsp60ml vegetable stock
- 2 tbsp14g Parmesan
- 2 tsp2 tsp parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
