Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 cup liquid egg whites; 1 large egg; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp avocado oil

Nutrition

Per serving

251 calories

Protein: 36g; 59% of calories
Carbs: 11g; 18% of calories
Fat: 6g; 23% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with the avocado oil.
Finely dice the red bell pepper and zucchini into uniform pieces to ensure even roasting.
Place the diced vegetables into the baking dish and roast for 10 minutes until they begin to soften.
In a medium bowl, whisk together the liquid egg whites, the whole egg, sea salt, black pepper, and garlic powder until well combined.
Remove the dish from the oven and pour the egg mixture over the roasted vegetables, stirring gently to distribute.
Return the dish to the oven and bake for an additional 10 to 12 minutes, or until the eggs are set and slightly golden on the edges.

Nutrition

Ingredients

Instructions

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