Snack

Baked Egg with Tomato, Zucchini, and Mizithra Cheese is for Snack.

Baked Egg with Tomato, Zucchini, and Mizithra Cheese takes 5 minutes to prepare.

Baked Egg with Tomato, Zucchini, and Mizithra Cheese takes 15 minutes to cook.

Baked Egg with Tomato, Zucchini, and Mizithra Cheese makes 1 servings.

The ingredients for Baked Egg with Tomato, Zucchini, and Mizithra Cheese are:

1 tsp Extra Light Olive Oil
2 tsp Mizithra and Romano Cheese Blend
1/8 Zucchini (sliced into small bits)
1 Cherry Tomatoe (sliced)
Black Pepper, to taste
2 large Eggs
A splash of Cream

Here is how you make Baked Egg with Tomato, Zucchini, and Mizithra Cheese:

Preheat the oven to 375. Grease a Ramekin with olive oil. Add a thin layer of cheese, barely covering the bottom of the dish. Slice a small tomato and about 1/8 of a zucchini squash and place in one layer over the cheese. Add a little pepper, if desired and sprinkle with a loose layer of the cheese. Add the eggs, a splash of cream, and finish with a little pepper and sprinkling of the cheese. Place Ramekin on a pan or cookie sheet in the oven. Cook 10-20 minutes, check at 10 minutes. (Mine was ready at 15 minutes.)Serving Size: makes 1 baked eggNumber of Servings: 1Recipe submitted by SparkPeople user MROSE331.

The nutritional information for Baked Egg with Tomato, Zucchini, and Mizithra Cheese is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 233.6

• Total Fat: 18.5 g
• Cholesterol: 388.0 mg
• Sodium: 242.5 mg
• Total Carbs: 2.7 g
• Dietary Fiber: 0.5 g
• Protein: 13.7 g