MEDITERRANEAN SHEET PAN EGGS | from my healthy meal prep cookbook!

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories, while ricotta is often less expensive.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes are often more affordable and still flavorful.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are typically less expensive and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is usually cheaper and can be used for similar cooking purposes.

Preheat the oven to 400°F.

Slice in half about 2 cups of cherry or grape tomatoes and set them aside.

Peel and mince 6 garlic cloves and mince them on top of the tomatoes.

Thinly slice 1/2 of a medium red onion and add it to the bowl with the tomatoes and garlic.

Drizzle 2 tablespoons of olive oil over the veggies and toss everything together until well coated.

Pour the mixture onto a sheet pan and spread it out evenly.

Roast the tomatoes, garlic, and onion in the oven for about 15-20 minutes, or until the tomatoes start to blister.

While the veggies are roasting, crack 14 large eggs into a mixing bowl and whisk until lightly frothy.

Thinly slice 1 medium zucchini and add it to the egg mixture along with 2 cups of baby arugula and 1/4 cup of crumbled feta cheese.

Add 1/2 teaspoon of kosher salt and a pinch of freshly ground black pepper to the egg mixture and stir to combine.

Remove the roasted veggies from the oven and give them a quick stir.

Pour the egg mixture over the roasted veggies and spread it out evenly in the pan.

Reduce the oven temperature to 350°F and return the sheet pan to the oven.

Bake the eggs for about 20 minutes, or until cooked through.

Cut the baked eggs into 12 servings and serve as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens