1. Preheat oven to 400° F.
2. Toss root vegetables (sliced or quartered potato, beet, radish) in 1 tbsp oil, Pinch of sea salt, black pepper, and half of a lemon, juiced. Sliced the other half of the lemon and save lemon slices for topping.
3. Place root vegetables on sheet pan and roast in the oven at 400° F for 15 to 20 minutes until tender, but not overcooked.
4. Remove from oven and place the sliced zucchini, chopped greens (i.e kale leaves) on top of the roasted vegetables. Season with salt pepper. You may also use spinach.
5. With a spatula, create 5 to 6 small crevices in the pan (evenly spaced) where you can place the eggs so the yolk doesn’t break. Crack the eggs on top of each crevice. If you find you have an egg with a running yolk, just mix it to the pan, but then add another egg that has a set yolk. Or discard the running yolk. Layer sliced lemon around the eggs (optional)
6. Sprinkle vegetables and eggs with optional grated parmesan. Place pan in the oven for 10-14 minutes or until egg whites have set (yolk will be soft). See notes. Baking times vary with oven and type of skillet used.
7. Remove and garnish with herbs of choice or chopped spring green onion (green portion).
8. Serve right away or scoop vegetables and eggs in airtight container and store in the fridge for later. Keeps well for 2 days in fridge.

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