Mediterranean Baked Avocado
Recipe makes 4 servings
2 ripe large avocados (608g)
1 Tbsp (14ml) olive oil
1/2 cup (25g) grated Parmesan cheese
1/4 cup (28g) almond flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
Salt and black pepper to taste
1 large egg (50g)
2 Tbsp (28g) chopped sundried tomatoes (preferably packed in olive oil)
2 Tbsp (30g) chopped Kalamata olives
4 slices (2814g) crispy bacon, crumbled
Fresh parsley or microgreens for garnish (optional)
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper (or a silicone baking mat).
Cut the avocados in half, remove the pits, and carefully scoop out some of the flesh to create a hollow space for the filling (reserve the scooped avocado and save it for a salad or guacamole).
In a shallow dish, combine the grated Parmesan cheese, almond flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
Brush each avocado half with olive oil, making sure to coat the entire surface, then dip into the Parmesan mixture, pressing it gently to adhere the crust to the avocado. Make sure the crust covers the entire surface.
Place the avocado halves on the prepared baking sheet.
Combine the egg with the chopped sundried tomatoes and olives in a bowl and spoon the mixture onto each avocado half; sprinkle the crumbled bacon on top.
Bake the avocados in the preheated oven for 15 to 18 minutes or until the egg is set.
Let them cool for a minute or two, garnish with parsley or microgreens, and serve.
These Baked Avocados are packed with healthy fats and nutrients and make for a delightful and satisfying low-carb breakfast or brunch option.
Enjoy your delicious and nutritious creation!
Nutritional breakdown per serving (recipe makes 4 servings)
18.1g Total Carbs
7.7g NET Carbs