To change from my usual nut breads, I sometimes love baking up an egg loaf. It is light and fluffy, and just perfect for making savoury French toast. Mmmmm…

This vegetable egg loaf is also loaded with veggies, making it easy to eat your greens!

Ingredients

1 cup almond flour
1 cup aged cheddar, grated
1/2 cup Parmigiano-Reggiano, grated
6 large eggs
2 scallions, chopped
1 bell pepper, chopped
1 small zucchini, chopped
2 Tbsp avocado oil
1 Tbsp dijon mustard
2 tsp baking powder
Pinch of kosher salt

Yields: 1 loaf, approx. 12 slices/servings
Per serving*:
Calories: 215
Net carbs: 3
Protein (grams): 11
Fat (grams): 17

Prep time: 10 min
Cook time: 50 min
Total time: 45 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a medium bowl, combine the almond flour, baking powder and kosher salt. Set aside.

In a large bowl, whisk together the eggs, avocado oil and dijon, until frothy.

Whisk in the aged cheddar and Parmigiano-Reggiano, then incorporate the dry ingredients, mixing until well combined.

Fold in the chopped scallions, bell pepper and zucchini.

Transfer the egg loaf dough to a silicone or greased loaf pan, then bake for 45-50 minutes.

Allow the vegetable egg loaf to cool at least 15 min before unmolding and slicing it.

Store the slices in the fridge or freeze them. Enjoy as a side, snack or any other way you would use a loaf. This vegetable egg loaf also makes a great base for a bunless burger.

Savoury French toast: In a small bowl, whisk an egg with a splash of heavy cream. Season with a pinch of salt. Then, dip 2 loaf slices into the egg mixture. Fry them in an oiled pan over medium-high heat, about 2-3 min per side.