A beautiful brunch full of healthy fats, fibre and protein. This is a meal to feed your body, mind and mood!
Veggie Baked Eggs with Pesto
Servings: 2
Ingredients
- 1 1/2 tbsps Olive Oil
- 1 Zucchini, seeds scooped out and chopped
- 1 Capsicum, chopped
- 1 Red onion, chopped
- 1 Clove Garlic
- 4 Eggs
- 1/4 cup Pesto
- Sea Salt & Pepper to taste
Instructions
- Preheat oven to 180'C
- Heat oil in oven-safe pan over medium heat. Add zucchini, capsicum and red onion and cook for 5 minutes or until veggies are soft. Add garlic, sesaon with salt and pepper and cook for an extra minute.
- Remove pan form heat and create small wells for the eggs in the middle of the pan. Crack the eggs into the pan and season with additional salt and pepper. Transfer to the oven and bake for 10 to 13 minutes or until the eggs are cooked to your liking.
- Remove the pan from the oven and top with the pesto. Enjoy!
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