Ingredients
The following ingredients have 4 Servings
- 1 cup grated zucchini
- 1/2 cup thinly slivered red onion, or thinly sliced green onion
- 1 cup halved cherry tomatoes
- 10 leaves basil, thinly sliced, or 1/2 Teaspoon Italian seasoning
- 4 Tablespoons ghee, butter, or olive oil
- 10 eggs
- 1 Teaspoon sea salt, or to your taste
- 1/2 Teaspoon ground black pepper
- Optional: 1/3 crumbled feta cheese, see notes
Instruction
- Preheat the oven to 350ºF and grease a deep dish 9″ pie plate well.
- Prep all the veggies, and set them aside.
- Whisk together the eggs, sea salt, and black pepper until completely combined.
- In a small skillet heat the ghee/butter/oil over medium high heat and sauté the red onion for 2-3 minutes until starting to soften.
- Remove them from the heat, then stir them into the egg mixture with the other veggies and basil.
- Stir together, then pour the egg/veggie mixture into the pie plate.
- Bake until the egg bake is puffed in the middle, and no longer runny in the center, about 40-45 minutes.
- Remove the egg bake and place it on a cooling rack.
- Serve immediately, or cool to room temperature and portion it out to refrigerate for future breakfasts.
