Zucchini and Kale Breakfast Bake

LEVEL

EASY

TIME

45 MIN

SERVES

6

NUTRITION

CALORIES
208
FAT
12g
PROTEIN
13g
CARBS
13g
INGREDIENTS
6 eggs

1/2 cup (60 ml) almond milk, unsweetened

1/2 cup (60g) buckwheat flour

1/2 tsp. baking powder

1/4 tsp. dried basil

1/2 tsp. dried dill

2 medium zucchinis, shredded

1 onion, finely chopped

1 cup kale (70g) chopped

1 cup (115g) cheddar cheese, grated

INSTRUCTIONS

Step 1

Preheat the oven to 375 F (190 C)

Step 2

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

Step 3

In a large bowl, combine all the ingredients, mixing well to combine.

Step 4

Pour into the baking tray and bake for 30-35 minutes, until the centre is cooked and an inserted toothpick comes out clean.

Step 5

Allow to cool before slicing.

 

 

 

QUICK TIPS

Store in the fridge, in an airtight container for up to 4 days.

 

Get Your Free
7-Day Meal Plan

EMAIL  *
FIRST NAME *
LAST NAME *
*Required fields
Note: It is our responsibility to protect your privacy and we guarantee that your data will be completely confidential.

Finished Results

Add Mindful Minty Spritzer for a healthier meal.
MORE RECIPES
BREAKFAST
LUNCH
DINNER
HEALTHY SNACKS
DESSERTS