Baked Egg in a Nest of Potatoes and Veggies

Oven-safe baking dish; Large bowl; Fork; Spoon

10 minutes

35 minutes

Mediterranean

Baked Egg, Potatoes, Veggies, Breakfast, Lunch, Dinner

Main Course

Baking

Vegetarian

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2 medium potatoes (peeled and diced)

1/2 cup diced onion

1/2 cup diced bell pepper

1/2 cup diced zucchini

2 cloves garlic (minced)

2 tablespoons olive oil

1 teaspoon dried oregano leaves

Salt and pepper to taste

1 large egg

Preheat oven to 375°F.

In a large bowl, combine potatoes, onion, bell pepper, zucchini, garlic, olive oil, oregano leaves, salt and pepper. Mix until all ingredients are evenly distributed.

Grease an oven-safe baking dish with cooking spray or butter. Place the potato mixture into the baking dish and spread it out evenly.

Make a small indentation in the center of the potato mixture with your fingers or a spoon. Crack the egg into the indentation and season with salt and pepper to taste.

Bake for 25 minutes or until egg is cooked through and potatoes are tender when pierced with a fork.

Calories – 400 kcal; Protein – 15 g; Fat – 15 g; Carbohydrates – 40 g; Fiber – 8 g; Sodium – 300 mg

Enjoy this delicious Mediterranean-inspired Baked Egg in a Nest of Potatoes and Veggies for breakfast, lunch or dinner! This easy-to-make dish is packed with flavor and nutrition – perfect for any meal!

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Tortilla española, a Spanish omelette made with potatoes and onions, is a traditional dish in Spanish cuisine.