This is a delicious breakfast with bold flavors and nutrients – and only requires one pan for preparation and cooking.
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
- 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.
Total Fat 20g
Total Carb 21g
Dietary Fiber 5g
Vitamin A 80%
Vitamin C 60%