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Vegetable egg bake

Serves 4 If you feel like having something light, yet delicious, this is the perfect recipe. It’s light and perfect for any time of day: breakfast, brunch, lunch or dinner. #STARFineFoods Ingredients: 10½ oz tomato passata (Strained Tomatoes) 1 zucchini 1 medium-sized onion, diced 4 ripe tomatoes 8 broccoli florets 4 eggs A dash of STAR Extra Virgin olive oil Emmental cheese (optional) Instructions:

In a frying pan with extra virgin olive oil, saute onion until translucent (about two minutes). Add the tomato passata and let simmer on low heat for about 15 minutes.

Cut the broccoli, tomatoes and zucchini into thin slices. Spread the tomato passata onto an oven-safe dish and arrange the vegetables on top. Add salt and pepper to taste. Grill in the oven for about 10 to 15 minutes at 350 degrees.

Take the dish out of the oven, add the 4 eggs and return to the oven for about 10 more minutes. If you like, grate some Emmental cheese on top to finish the dish off au gratin.

Vegetable egg bake

If you feel like having something light, yet delicious, this is the perfect recipe. It’s light and perfect for any time of day: breakfast, brunch, lunch or dinner. #STARFineFoods

Ingredients

  • 10½ oz tomato passata (Strained Tomatoes)
  • 1 zucchini
  • 1 medium-sized onion, diced
  • 4 ripe tomatoes
  • 8 broccoli florets
  • 4 eggs
  • A dash of STAR Extra Virgin olive oil
  • Emmental cheese (optional)

Instructions

1

In a frying pan with extra virgin olive oil, saute onion until translucent (about two minutes). Add the tomato passata and let simmer on low heat for about 15 minutes.

2

Cut the broccoli, tomatoes and zucchini into thin slices. Spread the tomato passata onto an oven-safe dish and arrange the vegetables on top. Add salt and pepper to taste. Grill in the oven for about 10 to 15 minutes at 350 degrees.

3

Take the dish out of the oven, add the 4 eggs and return to the oven for about 10 more minutes. If you like, grate some Emmental cheese on top to finish the dish off au gratin.

1

In a frying pan with extra virgin olive oil, saute onion until translucent (about two minutes). Add the tomato passata and let simmer on low heat for about 15 minutes.

2

Cut the broccoli, tomatoes and zucchini into thin slices. Spread the tomato passata onto an oven-safe dish and arrange the vegetables on top. Add salt and pepper to taste. Grill in the oven for about 10 to 15 minutes at 350 degrees.

3

Take the dish out of the oven, add the 4 eggs and return to the oven for about 10 more minutes. If you like, grate some Emmental cheese on top to finish the dish off au gratin.

Total Time: 40 min

Serves: 4

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