Low calorie baked eggs with roasted Mediterranean vegetables
- Serves: 2
- Prep: 5 mins
- Cook: 30 mins
This high-protein dish is an excellent way of getting at least 2 of an athlete’s 5 a day fruit and vegetables. It is rich in vitamins A, C and E, important antioxidants that promote recovery after exercise and improve immune functioning, while the eggs supply body-building protein, iron and vitamin D.
Ingredients
½ aubergine, sliced
1 courgette, sliced
½ yellow pepper, sliced
½ red pepper, sliced
½ bulb of fennel, cut into wedges
1 small onion, sliced
1 tablespoon/15 ml olive oil
1 garlic clove, crushed
A few sprigs of rosemary
A handful of black olives
2 large British Lion eggs
Method
- Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
- Place all the vegetables in an oven-proof dish. Drizzle over the olive oil, add the garlic and rosemary, then toss lightly so that the vegetables are well coated in the oil.
- Roast in the oven for about 20 minutes until the vegetables are just tender.
- Mix in the black olives. Make two wells in the middle of the vegetables. Crack an egg into each indentation. Bake for a further 8 – 10 minutes or until the eggs are set. Serve with crusty bread.
Calories | Protein | Fat | Saturates | Salt |
---|---|---|---|---|
188 | 9.9g | 12.6g | 2.6g | 0.9g |
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