Eggs are baked with thyme, parsley, and basil, then layered with roasted zucchini, eggplant, and peppers. The vegetables bring a soft, caramelized depth that leans classic Provençal. A side of herb pistou cuts through with garlic, lemon, and olive oil brightness.
Nutritional facts
Protein
25g
Carbs
50g
Calories
560kcal
Fat
30g
Ingredients
Chives, Zucchini, Lemon Juice, Basil, Black Pepper, Extra Virgin Olive Oil, Plum Tomato, Kosher Salt, Egg, Red Bell Pepper, Tri-color Quinoa, Cilantro, Garlic, Thyme, Eggplant, Italian Parsley
Chef Ruben Garcia has worked in restaurants all around New York for the past 10 years, including Palm Too and Extra Virgin. He now specializes in catering and working as a freelance chef for various clients in NY.
