Low Sodium Pomegranate & Mint Egg Bake with Zucchini

Total time35 min

Prep time10 min

Cook time25 min

Low Sodium Pomegranate & Mint Egg Bake with Zucchini

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Ingredients

4 servings

2 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
3 garlic cloves, minced
2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
½ tsp ground turmeric
½ tsp ground cumin
¼ tsp crushed red pepper flakes
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
8 large eggs
½ cup pomegranate arils
¼ cup fresh mint leaves, roughly torn

For serving

1–2 tbsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Place a rack in the center position.
2
Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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