Colorful Breakfast Egg and Olive Bake

This dish is a vibrant Mediterranean-style egg bake featuring large eggs, sliced black olives, and halved cherry tomatoes. It's seasoned with olive oil, dried oregano, garlic powder, and garnished with fresh basil leaves for a refreshing touch. Perfect for a hearty breakfast or a light dinner.

Ingredients:

• 4 large eggs
• 1 cup canned black olives, sliced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium-sized bowl, whisk the eggs together until well combined. Season with salt, pepper, oregano, and garlic powder.
3. In a baking dish, combine the halved cherry tomatoes and sliced black olives. Drizzle with olive oil and mix well to coat the vegetables.
4. Pour the egg mixture evenly over the olive and tomato mixture, ensuring the egg covers the veggies nicely.
5. Bake in the preheated oven for about 25-30 minutes, or until the eggs are set and lightly golden on top.
6. Once baked, remove from the oven and let it cool for a couple of minutes. Garnish with fresh basil leaves.
7. Cut into squares and serve warm for a satisfying breakfast or brunch option.

Summary:

• Calories: 500kcal
• Fat: 30g
• Protein: 30g
• Carbs: 36g
• Potassium: 1200mg
• Magnesium: 70mg