Egg Bake


Yield: 4-6 servings

  • 1 cup broccoli, chopped
  • 1 cup eggplant, chopped
  • 1 medium white onion, chopped
  • 1 medium tomato, chopped, drained, squeezed
  • 1/4 cup pesto (homemade with olive oil, walnuts, and basil)
  • 4 whole eggs
  • 6 egg whites
  • 1 cup plain greek yogurt (substitute 1/2 cup of original unsweetened almond milk for a paleo version)
  • 1 tsp of oregano, ground
  • 1 tsp of thyme, dried
  • 1 tsp of rosemary, dried
  • 1/2 tsp of salt and pepper

*Other vegetables that taste great in egg bakes: kale, spinach, green beans, mushrooms, and bell peppers.


  1. Pre-Heat oven for 375 degrees and spray olive oil in a 9 x13 in glass pan.
  2. Saute the vegetables (eggplant, onion, broccoli, and tomato) with the pesto in a sauce pan.
  3. In a small bowl, whisk together the eggs, plain yogurt, and oregano/thyme/rosemary/salt/pepper
  4. Place the sautéed veggies in your baking pan and mix in all the other ingredients
  5. Bake for about 1 hour.
  6. Let egg bake cool slowly on the stove top or refrigerator until you are ready to eat 🙂

Find this recipe featured my post, The Three Generation Dietitians, with recipes and what dietitians do for fun to complete a girlie weekend!

*Another good variation of this egg bake is adding 4 Tablespoons of an olive tapenade when cooking the vegetables in the sauce pan. 

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