Name: Zucchini and Kale Breakfast Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 eggs; 1/2 cup(60ml) almond milk, unsweetened; 1/2 cup(60g) buckwheat flour; 1 tsp baking powder; 1/4 tsp dried basil; 1/2 tsp dried oregano; 1/2 tsp dried dill; 2 medium zucchinis; 1 onion, finely chopped; 1 cup kale(70g) chopped; 1 cup(115g) cheddar cheese, grated

Print Recipe

Zucchini and Kale Breakfast Bake

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Breakfast

Cuisine: American

Keyword: Zucchini and Kale Breakfast

Servings: 6

Calories: 208kcal

Ingredients

6 eggs 
1/2  cup(60ml) almond milk, unsweetened
1/2 cup(60g) buckwheat flour
1 tsp  baking powder
1/4 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried dill
2 medium zucchinis
1  onion, finely chopped
1 cup kale(70g) chopped
1 cup(115g) cheddar cheese, grated

Instructions

Pre heat the oven to 375°F(190°C).
Grease a 9×9 inch (22x22cm) baking tray with oil and set aside.
In a large bowl, combine all the ingredients, mixing well to combine. Pour into the baking tray and bake for 30-35 minutes, until the center is cooked and an inserted toothpick comes out clean.
Allow to cool before slicing. Store in the fridge, in an airtight container, for up to 4 days.

Nutrition Facts

6 servings per container

Amount Per ServingCalories208
% Daily Value *
Total Fat 12g 19%
Total Carbohydrate 13g 5%
- Dietary Fiber 3g 12%
Protein 13g 26%

Zucchini and Kale Breakfast Bake