Baked Eggs with Roasted Vegetables
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
Serving Size: 1 egg and 3/4 cup vegetables
232 calories; protein 11.1g; carbohydrates 21.4g; dietary fiber 3.5g; sugars 3.8g; fat 12g; saturated fat 3.8g; cholesterol 218.3mg; vitamin a iu 4671.1IU; vitamin c 53.3mg; folate 66.8mcg; calcium 111.9mg; iron 2mg; magnesium 37.4mg; potassium 589.2mg; sodium 332.2mg.
1 fat, 1 medium-fat protein, 1 starch, 1 vegetable