Name: Sheet pan eggs with roasted vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3.5 oz red potatoes, diced into 1/2-inch pieces; 3/4 red bell pepper, diced; 1/3 cup red onion, diced; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 2 large eggs; 7 large egg whites; 1/2 tsp red pepper flakes

Nutrition

Per serving

438 calories

Protein: 40g; 37% of calories
Carbs: 34g; 32% of calories
Fat: 15g; 31% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a quarter-sheet pan, toss the diced potatoes, bell pepper, and red onion with the olive oil, half the salt, and half the black pepper. Spread into an even layer and roast until the potatoes are tender and browned, about 20 to 25 minutes, stirring once halfway through.
Remove the pan from the oven. Use a spoon to create two deep wells in the roasted vegetables. Crack the whole egg into each well. Pour the egg whites over the surrounding vegetables. Season the eggs with the red pepper flakes and the remaining salt and black pepper. Done when 160°F in the thickest part.
Return the pan to the oven and bake until the egg whites are opaque and set and the yolks are cooked to your preference, about 5 to 7 minutes. Done when egg whites are set, 165°F.

Nutrition

Ingredients

Instructions

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