Name: Sheet pan baked eggs and vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 3 large eggs; 6 large egg whites; 3/4 red bell pepper, seeded and thinly sliced; 1/2 medium red onion, thinly sliced; 1 oz baby spinach; 1 1/2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

449 calories

Protein: 42g; 38% of calories
Carbs: 19g; 17% of calories
Fat: 22g; 44% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Toss the red bell pepper and red onion with the olive oil, half the salt, and half the black pepper. Spread in an even layer and roast for 10 minutes.
Transfer the roasted vegetables to a 9x13-inch baking dish. Add the baby spinach and toss with the hot vegetables until slightly wilted. Spread the mixture evenly and create three small wells. Pour the egg whites over and around the vegetables, then crack the whole egg into each well. Season with the remaining salt and black pepper.
Bake until the whites are set and the yolks are cooked to your preference, about 8 to 10 minutes. Drizzle the lemon juice over the top before serving. Done when yolks are set, 165°F.

Nutrition

Ingredients

Instructions

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