Name: Baked eggs with roasted vegetables
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1 serving
Ingredients: 3 large eggs; 5 large egg whites; 6 oz cauliflower, cut into small florets; 3/4 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tsp olive oil; 3 tbsp marinara sauce; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil

Nutrition

Per serving

467 calories

Protein: 41g; 36% of calories
Carbs: 27g; 24% of calories
Fat: 21g; 40% of calories

Instructions

Prep 10 min · Cook 22 min

Preheat the oven to 400°F. On a half-sheet pan, toss the cauliflower, bell pepper, and onion with the olive oil, salt, and black pepper. Spread the vegetables in a single layer with a little space between pieces. Roast until the vegetables are tender and starting to brown at the edges, about 18 minutes, stirring once halfway.
In a small bowl, stir the dried basil into the marinara sauce. Transfer the roasted vegetables to a 1-quart baking dish. Pour the seasoned marinara over the top and stir gently to combine. Use a spoon to create three small wells in the mixture.
Crack the whole egg into each well. Pour the egg whites slowly into the spaces around the whole eggs so they fill the gaps without covering the yolks. Bake until the whites are opaque and no longer jiggle, about 12 minutes. Done when whites are opaque and no longer jiggle, 160°F.

Nutrition

Ingredients

Instructions

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