ZUCCHINI AND KALE BREAKFAST BAKE

Serves: 6
Prep: 15 mins
Cook: 30 mins

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Nutrition per serving:

208 kcal
12g Fats
13g Carbs 13g Protein
3g Fiber

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   What you need :     

•6 eggs

•½ cup (60ml) almond milk, unsweetened

•½ cup (60g) buckwheat flour

•½ tsp. baking powder

•¼ tsp. salt

•½ tsp. dried basil

•½ tsp. dried oregano

•½ tsp. dried dill

•2 medium zucchinis, shredded

•1 onion, finely chopped

•1 cup kale (70g), chopped

•1 cup (115g) cheddar cheese, grated

  What do you need to do :     

  • Preheat the oven to 375°F (190°C).

  • Grease a 9x9 inch (22x22cm) baking tray with oil and set aside.

  • In a large bowl, combine all the ingredients, mixing well to combine. Pour into the baking tray and bake for 30-35 minutes, until the center is cooked and an inserted toothpick comes out clean.

  • Allow to cool before slicing. Store in the fridge, in an airtight container, for up to 4 days.