Italian Baked Egg and Vegetable Ramekins

Ingredients:

1 pound plum tomatoes, cut into 1-inch chunks
1 red bell pepper, cut into 3/4-inch pieces
1 zucchini, quartered lengthwise, cut crosswise into ¾-inch chunks
1 onion, halved lengthwise, sliced
2 large garlic cloves, minced
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
4 large eggs
¼ cup grated fat-free Parmesan cheese
Directions:

1. Heat oven to 400°F and spread a large, shallow roasting pan with nonstick spray.
2. Put tomatoes, pepper, zucchini, onion, garlic, basil, salt, and pepper in pan and spray with nonstick spray; toss to coat. Roast, stirring occasionally, until vegetables are browed and crisp-tender, about 30 minutes.
3. Spray 8- or 10-oz ramekins or custard cups with nonstick spray. Divide vegetables evenly among cups. Make a well in the center of the vegetables and carefully break 1 egg into each cup. Sprinkle with Parmesan cheese. Place cups on baking sheet and bake until eggs are just set, 20 to 25 minutes.

*This is apparently a good weight-loss recipe.

*Courtesy of:   https://shine.yahoo.com/healthy-living/recipe-helped-jessica-simpson-lose-8-pounds-2-141100669.html