Ingredients

  • 2 medium zucchini, grated
  • 2 medium carrots, grated
  • 2 medium potatoes, grated
  • 6 large eggs
  • 1 cup shredded mozzarella cheese
  • 1/2 cup milk
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp salt, or to taste

Instructions

  1. Preheat the oven: Set the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
  2. Prepare the vegetables: Grate the zucchini, carrots, and potatoes. Squeeze the grated zucchini and potatoes firmly to remove excess moisture.
  3. Mix the eggs: In a large bowl, whisk together the eggs, milk, garlic, salt, pepper, and paprika.
  4. Combine ingredients: Add the grated vegetables, chopped onion, parsley, and shredded cheese. Mix everything well.
  5. Transfer to the dish: Pour the mixture into the prepared baking dish and spread it evenly.
  6. Bake: Bake for 40–45 minutes, or until the center is fully set and the top is golden brown.
  7. Cool and serve: Let the egg bake rest for 5–10 minutes before slicing. Garnish with fresh parsley and serve warm.

Tips for Best Results

  • Squeeze out as much liquid as possible from the grated vegetables to prevent a soggy bake.
  • Add feta cheese or grated Parmesan for extra flavor.
  • For extra protein, add cottage cheese to the egg mixture.
  • Check that the center is fully cooked before serving.

Recipe Description

This Zucchini, Carrot & Potato Egg Bake is a delicious, cheesy dish packed with colorful vegetables and protein-rich eggs. With a golden top and a tender center, it’s perfect for breakfast, brunch, or a light family dinner.

Note: This recipe contains potatoes and carrots, so it is not strictly low-carb. For a lower-carb version, replace the potatoes with extra zucchini or cauliflower.