Herbed Egg Bake

Herbed Egg Bake is a flavorful and wholesome Paleo Indian breakfast dish that combines eggs with fresh herbs and spices, delivering a delightful start to your day. This protein-packed meal is simple to prepare and offers a nourishing twist on traditional Indian flavors.

Ingredients

• Eggs - 4 large
• Coconut milk - 60 ml
• Fresh coriander leaves - 2 tablespoons, chopped
• Fresh mint leaves - 2 tablespoons, chopped
• Green chili - 1 small, finely chopped
• Turmeric powder - 1/4 teaspoon
• Cumin powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Onion - 1 small, finely chopped
• Tomato - 1 small, diced

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
3. Add the diced tomato and green chili to the skillet, cooking for another 3-4 minutes until the tomato softens.
4. In a mixing bowl, whisk together the eggs, coconut milk, turmeric, cumin, salt, and pepper until well combined.
5. Stir in the chopped coriander and mint leaves into the egg mixture.
6. Pour the sautéed onion and tomato mixture into a greased baking dish.
7. Pour the egg mixture over the sautéed vegetables, ensuring it's evenly distributed.
8. Bake in the preheated oven for 20-25 minutes or until the eggs are set and slightly golden on top.
9. Remove from the oven, let it cool for a few minutes, then slice and serve warm.

Nutrition

• Calories: 300
• Protein: 18 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: g
• Sodium: 420 mg
• Cholesterol: 370 mg
• Total Fat: 23 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in protein, promoting muscle health and satiety.
• Contains healthy fats from coconut milk and olive oil for sustained energy.

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