Parmesan and Mushroom Baked Eggs
Recipe Type:
Vegetarian
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 2 |
| Serving Size | 8.83 oz |
Ingredients
4 pieces
Eggs
7.06 oz
Mushrooms
1.77 oz
parmesan cheese
0.5 tsp
Salt
0.25 tsp
Black pepper
2 tbsp
Olive oil
0.35 oz
fresh parsley
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes.
Step 3
In a baking dish, spread the sautéed mushrooms evenly. Crack the eggs over the mushrooms.
Step 4
Sprinkle Parmesan cheese, salt, and black pepper over the eggs.
Step 5
Bake in the preheated oven for 10 minutes or until the eggs are cooked to your desired doneness.
Step 6
Garnish with fresh parsley before serving.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
5 g
(20
kcal)
| Calories | 22.075 kcal | 1.1% |
| Vitamin A | 0.883 IU | 0.1% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 0.3532 g | 0.32% |
| Fat | 1.3245 g | 0.95% |
| Carbohydrates | 0.4415 g | 0.09% |
| Sodium | 44.15 mg | 8.83% |
| Fibers | 0.0883 g | 0.23% |
| Sugars | 0.0883 g | 0% |
| Protein | 1.766 g | 2.08% |
| Vitamin C | 0.7064 mg | 0.78% |
| Calcium | 1.3245 mg | 0.26% |
| Iron | 0.883 mg | 0.18% |
| Potassium | 35.32 mg | 7.06% |
| Alcohol | 0 g | 0% |
| Cholesterol | 33.554 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 1.3245 mg | 101.88% |
| Vitamin B12 | 2.649 mcg | 110.38% |
| Vitamin E | 0.5298 mg | 3.53% |
| Zinc | 0.883 mg | 0.18% |
| Selenium | 2.2075 mcg | 0.44% |
| Vitamin D | 0.883 mcg | 5.89% |
Recipe Attributes
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