Ingredients
Scale
For the veggies:
- Olive oil
- A clove of garlic, chopped
- Italian seasoning
- Zucchini and/or eggplant, cut into 1/3 – 1/2 inch thick slices (I used a mix of both)
- Fresh cherry tomatoes
For each breakfast bowl:
- 1/2 – 1 cup of mixed, chopped pre-cooked veggies
- 1 egg
- Red Robin Seasoning (or salt) & freshly ground pepper
- 1 – 2 Tablespoons shredded Italian cheese
Instructions
- First, grill or roast the veggies.Mix the olive oil with the garlic and some Italian seasoning and let sit for 15 minutes to infuse the flavors.
- Brush the slabs of zucchini and eggplant with the seasoned olive oil. Set on a hot grill and grill for several minutes on each side until tender and browned a little on each side … OR set them on a pan and roast at 400 F for about 15 minutes or until tender.
- Roast the little tomatoes along-side the zucchini/eggplant, but just briefly, until they start to sag a bit, about 5 minutes.
- To make a breakfast bowl: chop the zucchini/eggplant into bite-size pieces. Spray a small oven-safe bowl with cooking spray. Arrange several little roasted cherry tomatoes in the bowl too, making sure to leave a well in the center for the egg.
- Crack the egg into the “nest”, then sprinkle lightly with cheese. Bake at 350 F. for about 10 – 20 minutes (watching carefully) until the white is set and the yolk is still runny. If you want the yolk set, cook a little longer.