Riced broccoli, cauliflower, and carrots from the shelf become a quick bed for baked eggs, a dinner that tastes bright and comes together in minutes. The vegetables stay tender and the eggs set up in a hot oven while you step away.

Serves 2. 20 minutes, 8 at the stove.

About 260 calories a serving, 14 g protein, 7 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Spread 2 tablespoons of butter in a 10-inch skillet or small sheet pan and set it over medium-high heat. Mince 2 garlic cloves into the pan and cook until fragrant, about 30 seconds.
2. Pour the entire bag of riced vegetables into the hot pan and stir to coat with butter, then spread in an even layer. Cook for 3 minutes, stirring once midway, until the vegetables are hot and lightly browned at the edges. Season with salt and pepper.3 min
3. Make 4 wells in the vegetable bed with the back of a spoon. Crack 4 eggs into the wells and transfer the pan to the oven. Bake until the egg whites are set and the yolks are as cooked as you like, 8 to 10 minutes for soft yolks.9 min

Note Swap the eggs for crumbled feta or goat cheese if you prefer. Leftovers keep in the fridge for two days and reheat gently in a low oven. Serve with bread to soak up the yolks and a simple green salad on the side.