Name: Mediterranean Roasted Vegetable Egg Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 1 cup raw zucchini; 0.5 cup raw red bell pepper; 0.25 cup raw red onion; 1 tsp olive oil; 1 tbsp hemp seeds; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Nutrition

Per serving

391 calories

Protein: 36g; 36% of calories
Carbs: 17g; 17% of calories
Fat: 21g; 47% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C).
Dice the raw zucchini, raw red bell pepper, and raw red onion into 1/2-inch pieces.
On a baking sheet lined with parchment paper, toss the diced vegetables with olive oil, sea salt, black pepper, and dried oregano until evenly coated.
Roast the vegetables in the oven for 12 minutes until they are tender and just beginning to brown at the edges.
Remove the tray from the oven and use a spoon to create two small nests within the vegetable mixture.
Crack the whole eggs directly into the center of these vegetable nests, then carefully pour the liquid egg whites over the rest of the vegetables on the tray.
Return the tray to the oven and bake for an additional 8 minutes, or until the egg whites are fully set and the yolks are cooked to your desired level of firmness.
Sprinkle the entire dish with hemp seeds and serve immediately while hot.

Nutrition

Ingredients

Instructions

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