Eggs Baked with Vegetables and Cheese

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Zucchini≈ $3.00 per kg 120 g
3. 3 Tomatoes≈ $4.67 per kg 100 g
4. 4 Bell peppers≈ $6.00 per kg 60 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Hard cheesepack 200 g ≈ $2.64 30 g
7. 7 Olive oil 8 ml
8. 8 Whole-grain breadpack 350 g ≈ $2.17 40 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the zucchini², tomatoes³ and bell⁴ pepper thoroughly; dry them with a kitchen towel.

2. Cut the zucchini², tomatoes³ and bell⁴ pepper into roughly 1 cm cubes.

3. Preheat the oven to 190 °C; choose a baking dish about 20×25 cm and grease it lightly.

4. Sauté the cubed vegetables over medium heat for about 8 minutes, salt and pepper to taste, stirring often until lightly golden.

5. Transfer the sautéed vegetables to the prepared dish in one layer and spread them evenly.

6. Crack the eggs¹ on top one by one so the yolks spread over the surface; sprinkle with cheese evenly.

7. Bake at 190 °C for about 12 minutes, until the whites are set and the yolks stay soft; the cheese should be melted.

8. Let the dish stand for 2–3 minutes, then serve with bread slices; garnish with herbs if desired.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.