Italian Vegetable And Egg Bake Recipe

About this recipe

A hearty and flavorful dinner dish featuring a medley of vegetables, creamy mashed potatoes, and a rich basil pesto, all baked to perfection. Perfect for solution seekers looking for a satisfying eggetarian meal.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 135G Belazu Basil Pesto
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G

Instructions

1. 1. Preheat oven to 350 degrees F.
2. 2. In a large bowl, combine the mixed vegetables and basil pesto, tossing until the vegetables are evenly coated.
3. 3. In a large bowl, drizzle the vegetables with olive oil.
4. 4. Spread the pesto-coated vegetables evenly on a baking sheet.
5. 5. In a separate bowl, mix the mashed potatoes with chopped tomatoes until well combined.
6. 6. Spread the potato and tomato mixture over the vegetables, ensuring it covers the entire surface to the edges of the baking sheet.
7. 7. Crack the eggs over the top of the potato layer, spacing them evenly across the baking sheet.
8. 8. Cover the baking sheet with foil and bake in the preheated oven for 25 minutes.
9. 9. Remove the foil and bake for an additional 10 minutes, or until the eggs are set and the top is lightly golden.
10. 10. Remove from the oven and let cool for a few minutes before serving.