Eggs baked with ham and vegetables

A hearty and healthy breakfast of vegetables and eggs with ham. This dish is great for disposing of leftover vegetables from other dishes. So, after baking vegetables in sour cream, I have a piece of eggplant, zucchini and some tomatoes left. They had to be urgently used somewhere before they deteriorated. Therefore, the next day I made such a delicious dish out of them. If there are a lot of vegetables, then the number of eggs can be increased to 3-4.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Ham

Cherry tomatoes

Eggs (2-3 pieces)

Eggplant

0.5

Zucchini

0.5

Vegetable oil

Dill (2-3 twigs)

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 5 g

Fats 60 % 12 g

Carbohydrates 15 % 3 g

134 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Prepare the ingredients.
Step 2:
Peel the zucchini and cut into small cubes.
Step 3:
Eggplant also cut into small cubes
Step 4:
Cut ham into small cubes.
Step 5:
Cut tomatoes into quarters.
Step 6:
Wash the dill and chop it finely.
Step 7:
In a bowl, combine the ham, vegetables and herbs. Pour in the vegetable oil and mix everything well.
Step 8:
Put the vegetable mixture in a small baking dish, smooth it out.
Step 9:
Put it in a preheated 180 ° C oven for 20-25 minutes.
Step 10:
Remove the mold from the oven, break the eggs on top. If desired, you can lightly salt the eggs. Return the mold to the oven and bake for 10-15 minutes until the eggs are ready.