Vegetable baking (with peppers, tomatoes and feta) combines cherry tomatoes, peppers and feta cheese for a delicious fried breakfast. And this dish of vegetables baked with eggs is even good in the winter, because the roasting of the cherry tomatoes brings the taste.
Pin the vegetable -egg to try it later!
Vegetable Egg Bake (with bell pepper, tomatoes and feta) Is a recipe that I made when I made something to eat, and I had one of those big containers with Cherry tomatoes from Costco on the counter (sounds known?) I always have a hard time using all the tomatoes before they start to be shocked, but this recipe turned out to be so good that I made it again to take it again and take pictures for the blog.
And the idea of roasting the somewhat-Paste-Prime-Cherry tomatoes to use in a breakfast binin turned out to be a winner. I recorded a green pepper that was in the fridge and added some dried oregano and feta cheese for a beautiful doll of Greek taste.
Over the years I have made many bridle vessels with few carbohydrates by simply combining what is in the fridge, and I think this new combination of vegetables from vegetables is definitely a good one! I hope you try the next time you come to Cherry tomatoes that beg to be used.
What ingredients do you need for this recipe?
(This is just a list of ingredients; Scroll down for a fully printable recipe. Or if you use the jump to recipe link at the top of the page, UU brings UU directly to the full recipe with ingredient amounts.)
- green bell pepper
- Olive oil (affiliated link)
- Dried oregano (affiliated link)
- cherry tomatoes
- Feta cheese
- egg
- Spike -herbs (affiliated link), or other all-purpose spice mixture
- Salt and fresh ground black pepper
Can you bake the vegetable egg with freshly chopped tomatoes?
If you have a lot of garden tomatoes, you can certainly make this recipe with a cup of freshly messed up tomatoes instead of cherry tomatoes. I would cut the tomatoes and drain them in a colander before roasting them.
Can you use other roasted vegetables in the vegetable -egg -bake?
You could certainly add other vegetables to this recipe, such as mushrooms, zucchini or eggplant. I would roast them on a baking tray and then run away for higher liquid vegetables such as mushrooms and zucchini.
What if you are not a fan of feta -cheese?
If you are not feta of feta, use another white cheese such as goat cheese, Swiss or mozzarella in the vegetable -egg -bake.
How low in carbohydrates is the bowl of the vegetable -egg (with peppers, tomatoes and feta)?
This tasty combination of tomatoes and peppers baked with eggs has only 5 net carbohydrates per portion and 16 grams of proteins!
How do you make vegetables -egg bins (with bell pepper, tomatoes and feta):
(This is just a summary of the steps for the recipe; scroll down for a fully printable recipe. Or if you use the jump to recipe link at the top of the page, take directly to the full recipe.)
- Cut the green pepper into short strips.
- Brush the baking dish with olive oil and then add peppers, sprinkle with oregano and roasted peppers in a 375F/190C oven for about 10 minutes.
- While Peppers roasts, cut the cherry tomatoes in two.
- Add the sliced tomatoes to the dish dish and stir to distribute. Roast about 15 minutes more, or until the tomatoes start to make a bit shriveled.
- Beat the eggs and crumble the feta.
- Sprinkle feta cheese over the roasted tomatoes and bell pepper.
- Pour over the beaten egg that is seasoned with Spike -herbs (affiliated link), salt and fresh ground black pepper. (I always stir this a bit to get the ingredients well into the egg.)
- Bake the oven dish for about 30-35 minutes (or a little less if you use a shallower dish than me), or until the top is light brown and eggs are set.
- It will browse a bit so when it first comes out of the oven, but it settles after it has cooled for a few minutes.
- Serve roasted green pepper and tomato breakfast oven dish hot.
- The vegetable -egg bake will be good with a little sour cream to add to the table if you are an sour cream fan.
Weekend Food Prep:
This baking recipe for vegetable -egg has been added to a new category called Weekend Food Prep where you will find recipes that you can prepare or cook at the weekend and eat during the week!
Ingredients
1 green bell pepper, seeds removed and cut into thin strips
olive oil, for brushing the frying pan (or use anti -bin spray)
1/2 teaspoon. dried oregano (optional, but good)
1 cup of cherry tomatoes, cut in two (see nuts)
1 cup of crumbled feta -cheese (more or less to taste)
10 eggs
1 teaspoon. Spike -herbs
Salt and fresh ground black pepper for seasoning eggs
Instructions
- Heat oven or toaster oven for 375F/190c.
- Brush 9 ″ x 13 ″ (or similar size) baking dish with olive oil, including the sides, or spray with anti -picking spray.
- Cut seeds from green pepper and then cut into short thin slices.
- Put green pepper in the baking dish, sprinkle dried oregano over and roast for 10 minutes.
- While green pepper roasts, cut cherry tomatoes in two. Break the eggs in a bowl and beat egg yolks and whites are well combined.
- Season eggs with spike herbs (affiliate link), salt and fresh ground black pepper.
- After 10 minutes roast peppers, add sliced cherry tomatoes and stir to combine.
- Put the dish back in the oven and roast 15 minutes more, or until tomatoes look somewhat cooked.
- Sprinkle feta cheese over roasted bell pepper and tomatoes and then pour struck eggs over it. (I used a fork to stir something, so that the roasted bell pepper and tomatoes were evenly divided into the eggs.)
- Return the pan to the oven and cook for about 30 minutes, or until the top is light brown and eggs are set. (I had a deep dish, so if you use a platter dish, it will take less time.
- It will blow up a bit when it boils, but after it has cooled for a few minutes, the frying pan will sink in.)
- Serve hot.
- This is well served with a blob of fat -poor sour cream or regular yogurt.
- Vegetable bak (with peppers, tomatoes and feta) can be stored in the refrigerator and heated in a microwave, but do not be careful with the microwave to be too long or the eggs are rubberish.
Notes
This is a perfect way to use those last few cherry tomatoes that are shrinking a bit.
This recipe made by Kalyn when she had a surplus of cherry tomatoes that had to be used!
Nutritional information
Yield
6
Sanctuary
1
Amount per portion
Calorie 230Totally fat 16 gSaturated fat 7gUnsatisfied fat 8gCholesterol 363 mgSodium 775 mgCarbohydrate 5gFiber 1 gSugar 3GEgg white 16 g
Nutrition information is automatically calculated by the recipe plug-in that I use. I am not a nutritionist and I cannot guarantee 100% accuracy, because many variables affect those calculations.
Low-carbohydrate diet / low glycemic diet / South data suggestions in South Beach:
The vegetable-egg-bake is a good breakfast dish for every low-carbohydrate diet, including keto, or for every phase of the original South Beach diet.
Find more recipes such as this:
Use breakfast recipes to find more recipes such as this. Use the diet type index to find recipes that are suitable for a specific eating plan. Maybe you also want to follow Kalyn’s kitchen On Pinterest” On Facebook” On Instagram” About the truthor On YouTube To see all the good recipes that I share there.
Historical notes for this recipe:
Vegetable Egg Bake (with peppers, tomatoes and feta) was posted for the first time in 2010 when I had cherry tomatoes that begged to be used. It was updated with highly improved photos in 2017 and was last updated with more information in 2025.
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