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Jessica Simpson's Get Skinny Breakfast

Jessica Simpson's Get Skinny Breakfast
Jessica Simpson's Get Skinny Breakfast
This image courtesy of favehealthyrecipes.com

When Jessica Simpson gave birth to her son, Ace-- just a little more than a year after delivering daughter Maxwell-- it was time to get serious about eating healthy and shedding the extra pounds she had put on following two consecutive pregnancies. After bidding a fond farewell to some of her favorite snacks and calorie-laden meals (like fried chicken and mashed potatoes), she turned to an easy egg recipe for help. Jessica Simpson's Get Skinny Breakfast is a recipe she used to help her lose 8 pounds in just 2 weeks.

Serves: 4

Ingredients
  • 1 pound roma or plum tomatoes, cut into 1-inch chunks
  • 1 red bell pepper, stemmed, seeded, and cut into 1-inch chunks
  • 1 zucchini, diced
  • 1 onion, peeled, quartered, and cut into thick slices.
  • 2 large garlic cloves, peeled
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons salt
  • 1/2 teaspoon fresh ground black pepper
  • 4 large eggs
  • 1/4 cup grated fat-free Parmesan or Romano cheese (optional)
Instructions

Step 1: Preheat oven to 400 degrees F. Cover a large baking sheet with foil and spray with cooking spray. Also spray 4 individual ramekins and set aside.

 

Step 2: Lay the tomatoes, bell pepper, zucchini, onion, and garlic on the baking sheet in one layer. Roast for 15 minutes. Sprinkle with basil and salt and pepper, toss well and return to the oven for another 15 minutes until all the vegetables are well charred.

 

Step 3: Divide the roasted vegetables evenly into the four ramekins.

 

Step 4: Use the back of a large spoon to make an indention in the vegetables and break an egg into each.

 

Step 5: Cover the yolk of the eggs with cheese and place the ramekins on a clean baking sheet.

 

Step 6: Bake for 20 minutes, then check – if you wish your eggs more well done, continue to bake another 5 minutes.

Nutritional Information

Per serving (1 ramekin):
157 Calories
6 g Total Fat
2 g Saturated Fat
0 g Trans Fat
191 mg Cholesterol
455 mg Sodium
15 g Carbohydrates
3 g Fiber
12 g Protein
142 mg Calcium

All kinds of vegetables can be roasted and used here –this is a high-summer mixture but in the fall you will enjoy adding cubed squash and large red onions; add kale, chard, or other leafy vegetables for the final 15 minutes of roasting.

Make a lot of roasted vegetables in this manner and store extras, covered, in the refrigerator – then simply scoop out what you need to make the number of servings needed or add them to salads or other dishes. Roasted vegetables can be stored up to 5 days or frozen up to 1 month.

 


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This recipe is my go-to weekend recipe. I can't get enough of healthy veggies and eggs!

This veggie-packed recipe was absolutely amazing. I was hoping that no one else would eat it, so I could go back and grab some more. I didn't want to share!

This was absolutely delicious! I loved all of the vegetables and the garlic gave it a nice little kick. This would be a great ideas for breakfast for dinner.

This had all of my favorite breakfast foods in it. It was really good!

This sounds delicious. I bet it would be even better with cholula or sriracha!

Made it, hated it. Too much trouble without enough kick!

I think I would roast the vegetables as directed, then just fry the egg (whites only, for me). That's an awfully time intensive breakfast otherwise, but it does sound delicious. Maybe some vegetarian sausage with the veggies, too!

This sounds very tasty and healthy. Will be trying it for sure.

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