Fridge Friend Recipes
Velvety Yoghurt and Egg Savoury Bake recipe
A gently baked, creamy dinner with eggs set in a yoghurt-rich base and softened onions and carrots. It’s light yet satisfying, with a soft texture and clean savoury flavour.
35 min · Medium · Mediterranean Jump to method
Ingredients
- 4 Eggs
- 200 g Yoghurt
- 2 medium, grated carrots
- 1 medium, finely chopped Onions
- 15 g Butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp plain cooking oil
- 2 tbsp water
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 158 kcal |
| Protein | 6.8 g |
| Carbohydrates | 8.7 g |
| Fat | 10.4 g |
| Saturated fat | 4 g |
| Fibre | 1.8 g |
| Sugar | 4.3 g |
| Sodium | 310 mg |
Why this works
A moderately energy-dense savoury bake with good protein from eggs and yoghurt, but it is relatively high in fat and sodium per portion.
Protein and B vitamins. Eggs and yoghurt provide complete protein, plus vitamin B12 and riboflavin, which support energy metabolism.
Vitamin A and fibre from vegetables. Carrots and onions contribute beta-carotene, fibre and antioxidants, supporting eye and gut health.
Salt content. Half a teaspoon of added salt across four servings pushes the sodium level up, so it may not suit those watching blood pressure.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
Use an oven thermometer if you can, as an oven that runs cool will leave the centre loose and one that runs hot can curdle the eggs before the bake sets.
- Cook the onions and carrots gently in a little butter until softened.
Keep the heat low enough that the onion turns translucent rather than browned, and stir often so the grated carrot softens without catching on the pan.
- Whisk the eggs with the yoghurt, salt and black pepper.
Whisk just until the mixture looks smooth and even, as overbeating can make the bake a little airy and less velvety.
- Stir in the vegetables and pour into a baking dish.
Give the vegetables a brief cool-down before mixing in if they are piping hot, otherwise the eggs may begin to thicken too soon and create little scrambled flecks.
- Bake for 20-25 minutes until just set in the centre.
Start checking at the 20-minute mark: the top should look softly set with only the faintest wobble in the middle, not a liquid jiggle.
- Leave to stand for 5 minutes before serving.
Let it rest undisturbed so the centre finishes setting and slices more cleanly, rather than collapsing when you serve it.
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