Vegetable Breakfast Egg Loaf, Low Carb and Gluten Free

Course: Breakfast

Servings: 8 Slices

Author: Angela Coleby

Ingredients

2 Red peppers, grilled, skins and seeds removed
1 Yellow pepper, grilled, skins and seeds removed
10 Eggs
3 tablespoons milk/cream
2 spring onions, finely chopped
1 cup Spinach, cooked
1/2 teaspoon salt
1/2 teaspoon black pepper
Seasoning of choice (optional)

Instructions

Preheat the oven to 200C/400F degrees.
Grease a bread loaf tin (I use a 5 inch x 10 inch tin)
Slice the peppers into 1 cm strips.
Lay the peppers on the base of the tin, alternating the colours and ensuring that they fit next to each other. This will be the top of the egg loaf, so you want to ensure that there are no gaps for the egg mixture to spill into.
Beat the eggs thoroughly. Add the milk and season.
Add the spring onions and the spinach.
Pour the egg mixture into the loaf tin.
Bake for 55-60 minutes until firm and a toothpick inserted comes out clean.
Remove from the oven and let it stand for 10 minutes before removing.
Slice and enjoy!

Recipe Notes

Makes 8 slices
Nutritional Info per slice – 117 Calories, 8g Fat, 8g Protein, 4g Total Carbs, 1g Fibre, 3g Net Carbs

Recipe taken from divaliciousrecipes.com where I get most of my low carb, gluten free recipes. I have tried many of her recipes and they all turn out so great!