Jessica Simpson, Veggie Egg Ramekin

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Jessica Simpson is one star who has been very open about her struggle with her weight over the years, and now that the new mom has a wedding in the works to fiancé Eric Johnson, she has more motivation than ever to get svelte.

The star kicked her diet into high gear with the help of Weight Watchers's new two-week Simple Start program, which eases dieters into the regimen without much sacrifice, and it was a hit with the blond beauty.

"I was eating real food, there was still room for the occasional indulgence, and I never felt like I was suffering. I lost 8 and a half pounds in the first two weeks and that really got me motivated for the journey ahead," she said in an interview with Redbook.

We've got one of her favorite recipes for weight loss so you can whip up a healthy and satisfying meal at home, too.

Italian Baked Egg and Vegetable Ramekins 

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 

Heat oven to 400°F and spread a large, shallow roasting pan with nonstick spray.

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.

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. 

Makes 4 servings. 

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