Name: Baked eggs with garden vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 large eggs; 8 large egg whites; 1 1/2 tbsp feta cheese, crumbled; 3/4 medium zucchini, diced; 3/4 red bell pepper, diced; 1/2 medium yellow onion, diced; 1 tsp olive oil; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil

Nutrition

Per serving

472 calories

Protein: 46g; 40% of calories
Carbs: 27g; 24% of calories
Fat: 19g; 36% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 375°F. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion, bell pepper, and zucchini. Cook for 8 minutes until the vegetables are softened and starting to brown.
Add the garlic, dried basil, salt, and pepper to the skillet. Cook for 1 minute until fragrant. Spread the vegetables into an even layer and use a spoon to create two small wells in the mixture.
Whisk the egg whites together in a small bowl. Pour the whites over the vegetables so they fill the gaps. Crack the whole eggs into the two wells you created and sprinkle the feta cheese over the top.
Transfer the skillet to the oven. Bake for 12 to 15 minutes until the egg whites are completely set and the whole yolks are cooked to your preference. Done when whites set and yolks still soft.

Nutrition

Ingredients

Instructions

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