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Zucchini Egg Bake & My October Fitness Intentions
Zucchini Egg Bake & My October Fitness Intentions
Author: 
Recipe type: Breakfast
Cuisine: Gluten Free, Dairy Free
Serves: 9 slices
 
Ingredients
  • 2 large zucchinis, grated
  • 1 carrot, grated
  • 1 cup arugula, ripped into small pieces
  • ½ cup almond meal
  • ½ cup quinoa, cooked
  • 1 large white onion, chopped
  • 1 tablespoon olive oil
  • 4 thin slices turkey ham, chopped
  • 5 eggs
  • salt and pepper to taste
Instructions
  1. Combine grated zucchini, grated carrot, arugula, almond meal and quinoa in a large mixing bowl.
  2. In a pan, add olive oil and cook onions until translucent. Remove onions and add to mixing bowl.
  3. Add ham to the same pan and cook until slightly browned. Add to mixing bowl.
  4. In a small bowl, lightly whisk eggs, add salt and pepper to taste, and add to the mixing bowl.
  5. Combine all ingredients in the mixing bowl until well coated. Add to a greased 9x13” baking dish.
  6. Cook at 350 degrees Fahrenheit for about 30-40 minutes, or until the top is golden brown.
Notes
You could use any leafy green in place of arugula. You could also use all quinoa or all almond meal depending on the texture you prefer and what you have on hand. The size and type of the baking dish is not that important. I used a 9x13” glass Pyrex dish, as well as a much smaller aluminum baking dish and both worked fine. The mixture will not rise that much. Nutritional information is based off the recipe above using half quinoa and half almond meal.
Nutrition Information
Serving size: 1 slice Calories: 147 Fat: 9.7 g Carbohydrates: 7.3 g Sugar: 2.3 g Fiber: 1.7 g Protein: 8.1 g
Recipe by 24 Carrot Life at https://24carrotlife.com/2013/09/30/zucchini-egg-bake-my-october-fitness-intentions/