Vegetable Egg Loaf (Low Carb)
Your new favorite anytime meal packed with fiber, nutrients and protein.
This Vegetable Egg Loaf incorporates some of my favorite ingredients to come together and form the ideal meal. I have it for breakfast on the go, dinner or a snack. I love to enjoy these slices with some seasoned avocado on the side.
You can customize this to include whichever vegetables you have on hand. The cottage cheese makes this recipe fluffy and hearty, so please do not skip it. You can use any shredded cheese you prefer, like cheddar or even throw in so me Greek feta cheese.
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Vegetable Egg Loaf
Equipment
Ingredients
- 2 tbs olive oil
- 1 large zucchini, diced
- 1 large red bell pepper, diced
- 1 large carrot, fine dice
- 1 head broccoli, cut into small florets
- salt, pepper, garlic and onion powder to taste
- 7 eggs
- 1/2 cup cottage cheese
- 1 cup shredded mozzarella
Instructions
- Preheat your oven to 350℉. Line a 9×5 loaf pan with parchment paper.
- In a large deep skillet, heat your oil on medium high. Add in the zucchini, carrots and bell pepper. Saute until slightly softened – about 5 minutes – stirring occassionally. Next add in the broccoli seasonings to taste. Saute the mixture for another 5 minutes. Transfer the mixture to your loaf pan and spread out evenly.
- In a bowl, whisk together the eggs and cottage cheese until smooth. Fold in the cheese and salt and pepper to taste. Pour this mixture into your loaf pan evenly. Bake for 50-55 minutes or until the top of the loaf is golden. Allow to set in the pan for 10 minutes then transfer to a wire rack to cool before slicing.
Notes
You can sub in any vegetables you like here.
You can sub in any shredded cheese here.
I love to eat this with half a seasoned avocado on the side.
Nutrition
Calories: 183kcal | Carbohydrates: 9g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 219mg | Potassium: 495mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3021IU | Vitamin C: 102mg | Calcium: 150mg | Iron: 2mg
Hi Stella!
Can I use a few eggs and then egg whites?
Thank you,
Sandra
Yes that would work
can this be made night before? thanks!
This is delicious. I added some different vegetables and used a four cheese blend. Delicious. Can I freeze this?
Hi Nancy! Yes you can freeze it! I;m so glad you liked it!
Can you confirm the portion size per your nutritional information?
Hi Diana, the loaf is divided into 8 slices for this recipe. Portions are listed at the top of the recipe box. Enjoy!
Do you have directions to make it in an Insta pot on bake? Living in South Florida, I’m reticent to use my entire oven for something I can bake in my Foodi/Insta pot
Thanks for your help and a great recipe!
How many cups (approximately) do the vegetables amount to in total? Just wondering how many cups of vegetables to include when substituting other vegetables.
I made this today as part of my meal prepping for the week. It is good, but I definitely need to add more seasoning next time, possibly cheddar cheese too. I will make this again.
Hi Jackie, glad you enjoyed the overall recipe.
How long will it last refrigerated?
Can this be sliced and frozen?
Hi Suzanne, yes it can be sliced and frozen! Refrigerated, this lasts for about 4 days.
Hi, easy to follow the recipe. I did end up stirring the egg mixture into the vegetables when I but it in the 9-5 pan as I was concerned that it might not work. It’s delicious 😋
Hi Debbie, I’m so glad you tried the recipe! thanks for the kind feedback!
This is recipe is fantastic. Easy to make and so so tasty and healthy. My whole family loved it, and it will be in our rotation regularly. Thank you!
Hi Alison, I’m so happy you tried the recipe and everyone enjoyed it! Cheers!
Made it! Sooo delicious! Turned out perfect.
Very filling.
Thank you so much for sharing 🤗.
Susan
Hi Susan, I’m so glad the recipe was to your preferences!
Made this for the morning breakfast for the family that I help care for and they LOVED it and commented on how delicious it tasted. I did add in some red onion! I then experimented and made 2 more with andouille sausage, some asparagus, red onion, and a bit of mushroom. I also added a 1/2 cup of dubliner cheese. Turned out DELICIOUS!! I am so grateful for the recipes and thank you for sharing all that you share. Namaste 🙏💖
Hi Terri, Sounds amazing! I’m so glad you came back and shared your feedback with us! Thank you
I am excited to try this recipe! You give nutrition information but don’t say what the portion size is? How many portions do you get from one loaf for that nutrient value. Thanks ♥️
Hi Bernadette, all portions are given at the very top of the recipe box. Its just really small
enjoy!!
Hello. Is there a substitution for the cottage cheese? Thanks.
Hi Mich, I would recommend ricotta cheese, sour cream or creme fraiche
Thank you so much. I substituted the cottage cheese with ricotta cheese since that is what I had in my fridge and came out delicious!
This is absolutely insanely delicious! I subbed red peppers for onions because I didn’t have any RP and i think onions are a necessity! They give it that caramelized sweetness ! I also used only 2 eggs and the rest egg whites and think it would be good with egg white only too for lower fat. So yummy!
Loved it!! Didn’t have cottage cheese on me, had to substitute Greek yogurt, still absolutely delicious!! Thank you so much!!!
Thank you SO much for trying it and your support! Glad you liked the recipe <3