NUTRITION

SERVINGS

INGREDIENTS

6 oz Diced lean ham

2 large Eggs

0.5 medium Yukon gold potato

1 cup Zucchini

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Dice the Yukon gold potato into small half-inch cubes to ensure they cook quickly.

• 3

  In a bowl, toss the potato cubes with the olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the potatoes on the baking sheet and roast for 15 minutes.

• 5

  While the potatoes roast, slice the zucchini into half-moons and ensure the ham is diced into uniform pieces.

• 6

  Add the zucchini and ham to the baking sheet, tossing them with the potatoes, and roast for an additional 10 minutes.

• 7

  In a small bowl, whisk the two eggs until the yolks and whites are fully combined.

• 8

  Transfer the roasted potato, zucchini, and ham mixture into a small oven-safe ramekin or baking dish.

• 9

  Pour the whisked eggs over the vegetable and ham mixture, ensuring it settles into the crevices.

• 10

  Place the dish back in the oven for 8 to 10 minutes until the eggs are set and the top is lightly golden.

• 11

  Garnish with freshly chopped parsley before serving hot.