Name: Sheet pan eggs and roasted vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3.5 oz red potatoes, diced into 1/2-inch pieces; 5 oz broccoli florets, cut into small bite-size pieces; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 3 large eggs; 6 large egg whites; 1/2 tsp red pepper flakes

Nutrition

Per serving

495 calories

Protein: 46g; 37% of calories
Carbs: 33g; 27% of calories
Fat: 20g; 37% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. In a 9-inch baking dish, toss the potatoes and broccoli with the oil, garlic powder, and half the salt and pepper. Spread into an even layer and roast for 25 minutes, stirring once halfway, until the potatoes are tender and golden at the edges.
Whisk the egg whites in a small bowl. Use a spoon to make three wells in the roasted vegetables. Crack the whole egg into each well, then pour the egg whites into the spaces between the vegetables and whole eggs. Season with the remaining salt and pepper.
Return the dish to the oven and bake for 10 to 12 minutes until the whites are fully opaque and set, but the yolks are still soft. Sprinkle with red pepper flakes and serve immediately. Done when whites set and yolks still soft.

Nutrition

Ingredients

Instructions

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