Baked Eggs with Garden Vegetable Hash Recipe

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Baked Eggs with Garden Vegetable Hash
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Ingredients:

Directions:

  1. Position a rack in the center of the oven and preheat to 450°F.
  2. Lightly oil a large baking sheet or roasting pan.
  3. Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper.
  4. Bake, occasionally turning the vegetables with a spatula, until the potatoes are almost tender, about 40 minutes.
  5. Stir in the tomatoes, garlic and thyme.
  6. Bake until the vegetables are browned, about 20 minutes more.
  7. Transfer the vegetables to a 2-quart ovenproof serving dish.
  8. Spacing them evenly apart, break the eggs over the vegetables.
  9. Bake until the eggs are set, about 10 minutes.
  10. Sprinkle with the cheese and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 283.79 Kcal (1188 kJ)
Calories from fat 140.76 Kcal
% Daily Value*
Total Fat 15.64g 24%
Cholesterol 189.67mg 63%
Sodium 141.88mg 6%
Potassium 797.01mg 17%
Total Carbs 27.05g 9%
Sugars 4.19g 17%
Dietary Fiber 2.6g 10%
Protein 11.48g 23%
Vitamin C 53.1mg 88%
Vitamin A 0.5mg 16%
Iron 101.4mg 563%
Calcium 106mg 11%
Amount Per 100 g
Calories 95.09 Kcal (398 kJ)
Calories from fat 47.16 Kcal
% Daily Value*
Total Fat 5.24g 24%
Cholesterol 63.55mg 63%
Sodium 47.54mg 6%
Potassium 267.04mg 17%
Total Carbs 9.06g 9%
Sugars 1.4g 17%
Dietary Fiber 0.87g 10%
Protein 3.85g 23%
Vitamin C 17.8mg 88%
Vitamin A 0.2mg 16%
Iron 34mg 563%
Calcium 35.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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