Baked Egg, Kale And Herb Pots

These egg pots have an extra veg boost to make them healthy and delicious.

The ingredient of Baked Egg Kale And Herb Pots

• 1 tsp olive oil
• 125g peeled sweet potato coarsely grated
• 40g trimmed kale chopped
• 1 garlic clove crushed
• 4 eggs
• 30g feta crumbled
• 1 3 cup chopped fresh herbs such as parsley and basil
• 50g roasted red capsicum not in oil thinly sliced
• 1 tsp lemon juice

The Instruction of baked egg kale and herb pots

• preheat the oven to 180u00b0c 160u00b0c fan forced lightly spray two 350ml ovenproof ramekins with oil
• heat oil in a large frying pan over medium high heat cook sweet potato stirring for 3 4 minutes or until softened add kale and garlic cook stirring for 2 minutes or until wilted set aside to cool slightly
• whisk the eggs in a bowl stir in the feta 2 tbs herbs and sweet potato mixture ladle into the prepared ramekins and bake for 25 minutes or until puffed golden and set
• combine the roasted capsicum lemon juice and remaining herbs in a small bowl serve pots topped with capsicum mixture

Nutritions of Baked Egg Kale And Herb Pots

fatContent: 270 787 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 18 grams protein
sodiumContent: n a

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