PrintIngredients
Scale
2 cups (250g) cherry tomatoes, halved
6 garlic cloves, minced
1/2 medium red onion, thinly sliced
2 tablespoons extra-virgin olive oil
14 large eggs
1 medium zucchini, thinly sliced
2 cups (40g) baby arugula, plus more for garnish
1/4 cup (28g) crumbled feta cheese, plus more for garnish
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Slice the cherry or grape tomatoes in half and add to a bowl.
- Mince the garlic cloves and add to the bowl of tomatoes.
- Thinly slice the red onion and add it to the bowl.
- Drizzle the olive oil on top of the veggies and toss everything together.
- Pour the mixture out onto a sheet pan and spread it evenly.
- Roast the veggies for 15-20 minutes or until the tomatoes start to blister.
- Crack the eggs into a mixing bowl, whisk them together, and set them aside.
- Thinly slice the zucchini and add it to the bowl with the arugula and feta cheese.
- Add the kosher salt and black pepper to the bowl and stir everything together.
- Pour the eggs into the pan with the roasted veggies and bake for 10-12 minutes or until the eggs are set.
- Serve and enjoy your Mediterranean Sheet Pan Eggs!
Nutrition
- Sugar: 2g
- Sodium: 134mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 219mg
