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Golden Sweetcorn Courgette Feta Egg Cups with Tomato
Oven-baked courgette, sweetcorn, feta, and egg cups with a lemony tomato topping.
35 min410 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
410 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 410 kcal |
| Protein | 24g |
| Carbohydrate | 46.1g |
| of which sugars | 8.3g |
| Fat | 14.6g |
| of which saturates | 4.1g |
| Fibre | 10g |
| Salt | 1g |
Cook mode
Prep the vegetables
Heat the oven to 200C/180C fan/gas 6. Coarsely grate the courgettes, put them in a sieve, and squeeze out as much liquid as you can. Slice the spring onions, halve the tomatoes, chop the mint, zest the lemon, and cut the lemon into wedges.
Timer: 10 min