|PREP||COOK||KCAL||FATS (G)||CARBS (G)||PROTEIN (G)||FIBER (G)|
|10 MINS||20 MINS||386||27||12||27||0|
3 cups (200g) kale, stems removed, leaves chopped
2 zucchini, peeled into ribbons
3.5 oz. (100g) bacon, sliced
½ cup (125g) ricotta cheese
⅓ cup (60g) feta cheese, crumbled
2 green onions, chopped
2 tbsp. thyme leaves
1 tbsp. olive oil
Preheat the oven to 360°F (180°C).
Spread the kale out on a baking tray. Wrap the zucchini ribbons into 6 nests and nestle them within the kale.
Place a layer of bacon within the zucchini nests, then divide the ricotta equally between each nest. Now break an egg into the center of each nest.
Finally, sprinkle each nest with feta cheese, onion and thyme, then drizzle with olive oil. Place the baking tray into the hot oven and bake for 15-20 minutes or until lightly golden and the eggs are cooked to your liking.
Remove from the oven and serve immediately.