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