Jessica Simpson's Get Skinny Breakfast
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.
Notes
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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Serves4
Cooking MethodCasserole
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 teaspoon chopped fresh basil
- 2 teaspoon 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.
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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.
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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.