Recipe makes 4 servings
Ingredients:
6 large eggs
½ cup (120 ml) heavy cream
1 cup (100 g) feta cheese, crumbled
1 Tbsp (15 ml) tomato purée
½ cup (75 g) cherry tomatoes, halved
1 Tbsp (15 ml) olive oil
1 small onion, finely chopped
1 tsp dried oregano
Salt and pepper, to taste
Fresh basil or parsley to garnish
Instructions:
Preheat the oven to 350°F (175°C) and grease a small 8-inch (20 cm) baking dish.
Heat the olive oil in a non-stick pan over medium heat and sauté the onion until softened, for about 3–4 minutes. Set aside to cool slightly.
In a bowl, whisk together the eggs, heavy cream, tomato purée, oregano, salt, and pepper.
Mix in the sautéed onion and crumbled feta. Pour into the prepared baking dish. Arrange the halved cherry tomatoes on top.
Bake for about 20–25 minutes, until the eggs are set and the top is lightly golden. Let cool for 5 minutes. Garnish with fresh basil or parsley before serving.
Nutritional breakdown per serving (4 servings)
285 Calories
17g Protein
23g Fat
1g Fiber
4g Total Carbs
3g NET Carbs
