Name: Sheet pan eggs and veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3/4 medium sweet potato, diced into 1/2-inch cubes; 3/4 red bell pepper, diced; 1/3 cup red onion, diced; 1 tsp extra virgin olive oil; 1/2 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 2 large eggs; 6 large egg whites; 3 tbsp nonfat Greek yogurt; 1 tsp lemon juice; 1 1/2 tbsp fresh chives, finely chopped

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato, bell pepper, and red onion with the olive oil, smoked paprika, half the salt, and half the black pepper. Spread into an even layer. Roast for 25 minutes, stirring once halfway, until the sweet potatoes are easily pierced with a fork and browned at the edges.
While the vegetables roast, whisk the egg whites in a small bowl with the remaining salt and black pepper. In another small bowl, stir the Greek yogurt with the lemon juice.
Remove the pan from the oven. Push the vegetables together into a compact 8-inch square mound. Create two wells in the mound and crack the whole eggs into them. Pour the seasoned egg whites around and between the vegetables within the mound. Bake for 8 to 10 minutes until the whites are opaque and set and the yolks are cooked to your preference. Done when whites are opaque and no longer jiggle.
Run a spatula under the egg and vegetable layer to loosen it from the pan. Transfer to a plate and top with the lemon yogurt and fresh chives.

Nutrition

Ingredients

Instructions

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