Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup non-fat Greek yogurt; 0.25 cup black beans; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 1 tbsp fresh parsley

Nutrition

Per serving

459 calories

Protein: 46g; 36% of calories
Carbs: 30g; 23% of calories
Fat: 24g; 41% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat oven to 400°F (200°C).
On a parchment-lined baking sheet, toss the diced red bell pepper, zucchini, and rinsed black beans with the extra virgin olive oil, sea salt, black pepper, and smoked paprika until evenly coated.
Spread the vegetables in a single layer and roast in the oven for 15 minutes until they begin to soften and brown slightly.
Remove the pan from the oven and use a spoon to create four small wells in the vegetable mixture.
Carefully crack 1/2 egg into each well, ensuring the yolks remain intact.
Return the pan to the oven and bake for an additional 8 to 10 minutes, or until the egg whites are fully set but the yolks are still soft.
Remove from the oven and immediately sprinkle with the crumbled feta cheese.
Serve warm with a dollop of non-fat Greek yogurt and a garnish of fresh parsley.

Nutrition

Ingredients

Instructions

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