Baked egg with ricotta and zucchini

This baked egg with ricotta and zucchini is a delicious and nutritious dish, perfect for breakfast, brunch or a light dinner. The combination of fresh zucchini, creamy ricotta, and flavorful cheese makes it a family favorite. The addition of short-sliced ​​bacon and finely chopped onion gives it a flavorful depth, while the parsley adds a fresh touch. It’s easy to prepare and full of flavor.

Preparation time

• Preparation:  15 minutes
• Cooking:  30-35 minutes
• Total:  45-50 minutes

• 6 extra large eggs
• 1 cup of ricotta
• 2 medium zucchini (400 g), grated (no need to squeeze the liquid from the zucchini)
• 200 g bacon cut into cubes
• 1 small brown onion (150 g), finely chopped
• 1 cup (110 g) savory grated cheese
• 1 clove of garlic, crushed or finely chopped
• 1 tablespoon finely chopped parsley
• Salt and pepper to taste
• 1 cup (110 g) self-rising flour

Directions

1. Preheat the oven  to 180°C (350°F). Grease and line a large rectangular oven-safe dish (approximately 30cm x 20cm).
2. In a large bowl,  combine all ingredients  except flour. Mix well to ensure all ingredients are evenly distributed.
3. Add the flour, stirring  slowly until completely mixed.
4. Pour the mixture  into the prepared dish, distributing it evenly.
5. Bake  for about 30 to 35 minutes, or until the top is lightly golden and the baked egg is set.
6. Let cool slightly  before serving. Consume warm or at room temperature.

Serving Suggestions

• Serve with a fresh green salad or steamed vegetables for a balanced meal.
• Garnish with additional parsley or a pinch of grated cheese for added flavor.

Cooking tips

• You can replace the short cut bacon with pancetta or ham for a different flavor.
• Add other vegetables like bell peppers or mushrooms to the mix for added nutrition and flavor.

Nutritional benefits

• High protein content:  Eggs and ricotta provide a good amount of protein, essential for muscle repair and growth.
• Vitamins and minerals:  Zucchini and parsley are rich in vitamins A and C, which promote good vision and a healthy immune system.
• Low Carb Option:  Using self-rising flour keeps the carb content moderate, making it suitable for those watching their carb intake.

Dietary information

• Contains dairy and gluten:  not suitable for people with lactose intolerance or gluten sensitivity. Gluten-free self-rising flour can be used as a substitute.

Storage Tips

• Refrigerate:  Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing:  You can freeze the baked egg for up to 2 months. Thaw in the refrigerator overnight before reheating.

Why you will love this recipe

This Baked Egg with Ricotta and Zucchini is incredibly easy to prepare, versatile, and delicious. It’s perfect for making ahead, making it a great option for busy weekdays. The ingredients are simple, but the dish is packed with flavors that everyone in the family will enjoy.

Conclusion

Try this Baked Egg with Ricotta and Zucchini for a healthy, satisfying meal that’s sure to become a staple in your recipe collection. It’s perfect for any occasion and can be easily customized to suit your preferences. Enjoy cooking and savoring this delicious dish!