Vegetarian keto breakfast casserole
1⁄3 cup green olive
1 cup heavy whipping cream
7 oz. shredded cheese
1 1 teaspoon onion powder
3 oz. cherry tomatoes
1 oz. parmesan cheese, shredded
salt and pepper
Preheat the oven to 400°F (200°C).
Rinse, trim and thinly slice the leek. Add to a greased baking dish along with pitted olives.
Add eggs, cream, the larger quantity of shredded cheese, and onion powder to a medium-sized bowl. Whisk to combine and season with salt and pepper.
Pour the egg mixture over the olives and leeks. Add tomatoes and parmesan cheese on top.
Bake in the oven for 30-40 minutes or until golden brown on top and set in the middle. Cover with a piece of aluminum foil if the casserole is getting too brown around the edges before it's cooked through.