PCOS Friendly Mediterranean Egg Bake

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

3 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, finely diced
1 red bell pepper, seeded and diced
1 medium zucchini, diced
4 garlic cloves, minced
1 tsp ground cumin
½ tsp smoked paprika
½ tsp ground turmeric
¼ tsp crushed red pepper flakes
1 can (14 oz) diced tomatoes
1 cup cherry tomatoes, halved
2 cups baby spinach
⅓ cup kalamata olives, pitted and halved
salt and pepper, to taste
8 large eggs
½ cup crumbled feta cheese

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C).
2
Heat the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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