Zucchini and Tomato Breakfast Bake with Parmesan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
2 medium zucchinis, sliced
1 medium tomato, diced
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
4 large eggs
1/4 cup almond milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil
Fresh basil for garnish (optional) 
Nutritional Information (per serving):
Calories: 145
Protein: 10g
Fat: 10g
Carbohydrates: 3g
Fiber: 1g
Net Carbs: 2g
Micronutrients:
Calcium: 180mg
Iron: 1mg
Vitamin A: 860 IU
Vitamin C: 15mg
Vitamin K: 3.5mcg
Potassium: 380mg
Instructions:
Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add sliced zucchini and cook for about 3 minutes until slightly softened.
Stir in chopped spinach and diced tomato, cooking for an additional 2 minutes until the spinach wilts.
In a mixing bowl, whisk together eggs, almond milk, garlic powder, onion powder, salt, and pepper.
Add the vegetable mixture to the egg mixture and stir well to combine.
Pour the mixture into a greased 9×9-inch baking dish.
Sprinkle grated Parmesan cheese evenly on top.
Bake in the preheated oven for 20-25 minutes or until the eggs are set and the top is lightly golden.
Allow to cool for 5 minutes before slicing into squares. Garnish with fresh basil if desired.
Serve warm and enjoy this healthy, low-carb breakfast option.
This breakfast bake is not only low in carbohydrates and sugars but is also packed with nutrients, making it a perfect breakfast for those managing diabetes.
