With 11 grams of protein in each serving, this recipe is great for breakfast. Start preparation the day before and chill overnight for minimal work in the morning. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 425 degrees Fahrenheit. Coat a 2-quart rectangular baking dish with nonstick cooking spray. In a large bowl combine broccoli, yellow potatoes, sweet potato, onion, olive oil and 1/4 teaspoon salt, tossing to coat vegetables.

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  • Spread vegetable mixture evenly in the prepared pan. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until vegetables are tender and starting to brown. Remove from oven. Spread vegetables evenly in baking dish; cool. Cover and chill in the refrigerator for 8 to 24 hours.

  • Let chilled vegetables stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.

  • Bake vegetables, uncovered, for 5 minutes. Remove from oven; make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes more. Sprinkle with cheese. Bake for 5 to 10 minutes more or until eggs whites are set and yolks are starting to thicken. Sprinkle with pepper.

Nutrition Facts

232 calories; 12 g total fat; 3.8 g saturated fat; 218 mg cholesterol; 332 mg sodium. 589 mg potassium; 21.4 g carbohydrates; 3.5 g fiber; 4 g sugar; 11.1 g protein; 4671 IU vitamin a iu; 53 mg vitamin c; 67 mcg folate; 112 mg calcium; 2 mg iron; 37 mg magnesium;

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