Name: Sheet pan eggs and vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 large eggs; 7 large egg whites; 5 oz broccoli, cut into small florets; 3/4 red bell pepper, thinly sliced; 1 1/2 tsp extra virgin olive oil; 1 1/2 tbsp feta cheese, crumbled; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Ingredients

9 items

2 large eggs
7 large egg whites
5 oz broccoli, cut into small florets
¾ red bell pepper, thinly sliced
1½ tsp extra virgin olive oil
1½ tbsp feta cheese, crumbled
¾ tsp salt
½ tsp black pepper
1 tsp lemon juice

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F. In a 9-inch baking dish, toss the broccoli and bell pepper with most of the olive oil, half the salt, and half the black pepper. Spread the vegetables into an even layer and roast for 15 minutes until they are tender and starting to brown.
While the vegetables roast, combine the egg whites with the remaining salt and pepper in a small bowl and whisk until just combined.
Remove the dish from the oven. Using a spatula, push the vegetables into a ring around the edge of the dish to create two large wells in the center. Lightly grease the wells with the remaining oil. Carefully pour the egg whites into the wells, then crack the whole egg on top of each pool of whites. Sprinkle the feta cheese over the vegetables and eggs. Return the dish to the oven and bake for 5 to 7 minutes. Done when whites are set and the yolks are still soft.
Let the dish rest for 1 minute to finish setting. Squeeze the lemon juice over the eggs and vegetables, then lift them onto a plate with a wide spatula.

Nutrition

Ingredients

Instructions

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