1 Serve
28 Mins
13 g
6 g
14 g
Preheat your oven to 175°C.
Ingredients, vitamins, and health benefits
Olive Oil
Sun-Dried Tomato
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Vitamin K
127 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
180 µg / 400 µgCalcium
310 mg / 1,300 mgIron
23 mg / 18 mgMagnesium
524 mg / 420 mgPhosphorus
934 mg / 1,250 mgPotassium
9008 mg / 4,700 mgSodium
903 mg / 2,300 mgZinc
5 mg / 11 mgCopper
4 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Lightly coat the interior of a ramekin with olive oil to prevent sticking.
Place the sun-dried tomatoes at the bottom of the ramekin, then carefully crack the eggs on top.
Sprinkle the fresh herbs over the eggs and bake uncovered for 15 to 20 minutes, or until the egg whites are fully set and opaque.
Egg
Fresh Herbs
Vitamin A
121 µg / 900 µgVitamin C
97 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
127 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
180 µg / 400 µgCalcium
310 mg / 1,300 mgIron
23 mg / 18 mgMagnesium
524 mg / 420 mgPhosphorus
934 mg / 1,250 mgPotassium
9008 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1
g26
g0
g
Zinc
5 mg / 11 mgCopper
4 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
76 µg / 55 µgAlcohol
0 g