Title : Tray-Baked Eggs : Quick, Easy, Vegetarian : Packed With Protein
link : Tray-Baked Eggs : Quick, Easy, Vegetarian : Packed With Protein
Tray-Baked Eggs : Quick, Easy, Vegetarian : Packed With Protein
Here we have a vegetarian breakfast, lunch or snack that’s really quick, easy and packed with protein.
Ingredients
Serves Four
8 (free-range) eggs
2 red peppers, deseeded and finely sliced
80g/3oz chestnut mushrooms, halved and thinly sliced
40g/1½oz spinach, roughly chopped
50g/1¾oz mature cheddar cheese, grated
½ tsp sea salt
freshly ground black pepper
2 red peppers, deseeded and finely sliced
80g/3oz chestnut mushrooms, halved and thinly sliced
40g/1½oz spinach, roughly chopped
50g/1¾oz mature cheddar cheese, grated
½ tsp sea salt
freshly ground black pepper
1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Lightly grease a 35cm/14 in x 25cm/10in 2cm/¾in deep roasting tin and line with baking paper.
3. Crack the eggs into a large bowl, add the salt and pepper and whisk well.
4. Pour the eggs into the oven tray making sure they spread into the corners. Scatter the peppers, mushrooms and spinach over the eggs and top with the cheddar.
5. Place in the oven to bake for 10–12 minutes, or until just set and lightly golden around the edges.
6. Remove the eggs from the oven and leave to rest for 2 minutes, then slide out onto a board and cut into pieces.
Each serving provides
20g protein, 3g carbohydrates (of which 3g sugars), 16g fat (of which 6g saturates), 2g fibre, 1.3g salt.
If not eating straightaway, leave to cool to room temperature, cut into slices and put in a sealable container. It will keep for 3 days in the fridge and is best eaten cold, if not eaten straight away.
From original idea here
Have a look at this article, 'Thirteen Effective Substitutes for Eggs' find it here
read more here
~ wishing you a happy day ~
All the best Jan
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