Department of Health & Human Services
Premiers Active April
Warm up your Autumn mornings with this fresh take on baked eggs. Incorporating in-season produce such as tomatoes and mushrooms, this vegetarian and gluten-free recipe is sure to become your new go-to for a nutritious family breakfast.
Preparation time: 15 minutes
Cooking time: 25 minutes
For extra heat, add 2 – 3 chopped green chillies or jalapeños when adding canned tomatoes.
|per serve||per 100g|
|Energy||935 kJ||259 kJ|
|Protein||14.2 g||3.9 g|
|Fat, total||9.8 g||2.7 g|
|— saturated||2.2 g||0.6 g|
|Carbohydrate||15.9 g||4.4 g|
|— sugars||9.8 g||2.7 g|
|Sodium||441.8 mg||122.3 mg|
|Fibre||8.1 g||2.2 g|
Recipe, image and nutrition information reproduced with permission from LiveLighter.
Recipe selected by Nutrition Australia Victorian Division. For more healthy recipes visit the Nutrition Australia website.
Last updated: November 29, 2016 at: 5:09 pm
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