This is a delicious breakfast with bold flavors and nutrients – and only requires one pan for preparation and cooking.
| Ingredients: 8 oz zucchini peeled and cubed (about 2 cups) 1 cup onion chopped 2 Tbsp olive oil divided 1/2 tsp kosher salt 1/8 tsp crushed red pepper flakes 2 cups baby kale packed 1 medium avocado halved, pitted, peeled and diced 4 large eggs 1 Tbsp fresh basil leaves |
Instructions
- Preheat oven to 425F.
- Combine zucchini and onion on 9 x 13-inch sheet pan. Stir in 1 Tbsp. olive oil, kosher salt and red pepper flakes until evenly coated. Roast 15 minutes.
- Remove from oven. Stir in baby kale, avocado, remaining 1 Tbsp. olive oil and then make four wells. Crack eggs one at a time and carefully place one egg in each well.
- Return sheet pan to oven and cook until egg whites are set, about 10 minutes.
- Sprinkle with basil.
Serving suggestion: Top with your favorite vegetables or lemon slices and your favorite hot sauce.
Nutrition Facts Calories: 290 Total Fat 20g Cholesterol 185mg Sodium 390mg Total Carb 21g Dietary Fiber 5g Sugars 3g Protein 10g Vitamin A 80% Vitamin C 60% |