Baked egg, kale and herb pots

Baked egg, kale and herb pots


These egg pots have an extra veg boost to make them healthy and delicious.

The ingredient of Baked egg, kale and herb pots

  1. 1 teaspoon olive oil
  2. 125g peeled sweet potato, coarsely grated
  3. 40g trimmed kale, chopped
  4. 1 garlic clove, crushed
  5. 4 eggs
  6. 30g feta, crumbled
  7. 1/3 cup chopped fresh herbs (such as parsley and basil)
  8. 50g roasted red capsicum (not in oil), thinly sliced
  9. 1 teaspoon lemon juice

The instruction how to make Baked egg, kale and herb pots

  1. Preheat the oven to 180u00b0C/160u00b0C fan forced. Lightly spray two 350ml ovenproof ramekins with oil.
  2. Heat oil in a large frying pan over medium-high heat. Cook sweet potato, stirring, for 3-4 minutes or until softened. Add kale and garlic. Cook, stirring, for 2 minutes or until wilted. Set aside to cool slightly.
  3. Whisk the eggs in a bowl. Stir in the feta, 2 tbs herbs and sweet potato mixture. Ladle into the prepared ramekins and bake for 25 minutes or until puffed, golden and set.
  4. Combine the roasted capsicum, lemon juice and remaining herbs in a small bowl. Serve pots topped with capsicum mixture.

Nutritions of Baked egg, kale and herb pots

calories: 270.787 calories
calories: 16 grams fat
calories: 5 grams saturated fat
calories: 11 grams carbohydrates
calories: 18 grams protein
calories: 330 milligrams sodium
calories: NutritionInformation

You may also like