Chicken, Potato, and Egg Bake with Mozzarella

Ingredients

• 200 g low-carb potatoes (cooked; the recipe does not specify a variety)
• salt and black pepper (to taste)
• 2 eggs (beaten)
• 100 g chicken breast (cooked, as indicated in the audio; chopped or shredded)
• 40 g onion (diced)
• 75 g cherry tomatoes
• 25 g light mozzarella (for topping)

Steps

1. 1

   Cook the potatoes until completely tender when pierced with a fork. Drain well to prevent the bake from becoming watery.

2. 2

   Mash the cooked potatoes while still hot until smooth. Season with salt and black pepper to taste.

3. 3

   Beat the two eggs in a bowl until smooth.

4. 4

   Add the beaten eggs to the mashed potatoes and mix well.

5. 5

   Add the cooked chicken breast, diced onion, and cherry tomatoes. Mix until the ingredients are evenly distributed throughout the mixture.

6. 6

   Transfer the mixture to a baking dish or small casserole dish, spreading it into an even layer.

7. 7

   Cover the surface with the light mozzarella.

8. 8

   Place in an oven preheated to 180 °C and bake for approximately 45 minutes, until the center is firm and the cheese topping is melted and lightly golden.

9. 9

   Remove from the oven, let rest for a few minutes, and serve. The bake can also be divided into portions for weekly meals.

Notes

The main description specifies 180 °C for 45 minutes. The audio alternatively mentions 165 °C for 40 minutes; follow the temperature and time in the main description. The published macronutrients are approximate: about 510 kcal, 50 g of protein, 33 g of carbohydrates, and 14 g of fat per recipe. To prepare in advance, let cool, cover, and refrigerate; reheat until piping hot.

Nutrition per serving

• main dish
• high-protein
• meal prep
• bake
• high-fiber
• calorie-controlled
• gluten-free
• lunch