5g | 4 servings | 5 minutes preparation | 45 minutes cooking time
Vegetarian breakfast made easy. Cook up this keto casserole on Sunday and you’re all set for breakfast for the coming week. Easy, protein packed, and durable enough to eat on-the-go. Did we mention olives and tomatoes?
Ingredients
½ leek
75 ml green olives
12 eggs
225 ml heavy whipping cream
200 g (425 ml) shredded cheese
1 tsp onion powder
75 g cherry tomatoes
30 g parmesan cheese, shredded
salt and pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse, trim and thinly slice the leek. Add to a greased baking dish along with pitted olives.
- Add eggs, cream, the larger quantity of shredded cheese, and onion powder to a medium-sized bowl. Whisk to combine and season with salt and pepper.
- Pour the egg mixture over the olives and leeks. Add tomatoes and parmesan cheese on top.
- Bake in the oven for 30-40 minutes or until golden brown on top and set in the middle. Cover with a piece of aluminum foil if the casserole is getting too brown around the edges before it’s cooked through.
Tip!
Feel free to experiment by adding different kinds of vegetables, herbs and seasonings. You may need to sauté harder veggies like broccoli, cauliflower and cabbage a few minutes before adding them to the dish.
Nutrition
Ketogenic low carb
Per serving
Net carbs: 3 % (5 g)
Fiber: 1 g
Fat: 75 % (52 g)
Protein: 21 % (33 g)
kcal: 621
We don’t recommend counting calories. Here’s why. Nutritional information based on the USDA National Nutrient Database.
