Baked Eggs with Roasted Spring Vegetables
Ingredients
The vegetables
-
1
large
Beet
-
2
red
Potatoes
-
1
bunch
radish
-
1
small
Shallot
-
1
zucchini
-
1-2
cups
leafy Greens (kale, spinach, or both)
-
2
cloves
garlic
-
1-2
tablespoons
Olive oil
-
1
lemon
juice plus extra slices to garnish
-
Pinch
sea salt or kosher salt
-
to taste
Black pepper
The eggs
-
5-8
Eggland’s Best eggs
-
optional
grated Parmesan cheese
-
to taste
fresh chopped herbs and/or sliced green onion
Instructions
- Preheat the oven to 400°F.
- Toss root vegetables with garlic, olive oil, sea salt, black pepper, and lemon juice.
- Arrange the vegetables and sliced shallot on a sheet pan and roast for 15-20 minutes.
- Remove from the oven and add sliced zucchini and leafy greens on top.
- Create small crevices in the vegetables and crack the eggs into them.
- Sprinkle with optional Parmesan and bake for an additional 10-14 minutes until the egg whites are set.
- Garnish with herbs and serve immediately or store in the fridge.
Nutrition Facts (estimated)
Servings
4-5
Calories
213
Total fat
13.7g
Total carbohydrates
11.3g
Total protein
12g
Sodium
195.3mg
Cholesterol
298.3mg
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