Name: Scrambled eggs with roasted vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz red potatoes, diced into 1/2-inch pieces; 3/4 red bell pepper, diced; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 large eggs; 10 large egg whites; 1 oz spinach, chopped; 4 olive oil cooking sprays

Nutrition

Per serving

470 calories

Protein: 47g; 40% of calories
Carbs: 43g; 37% of calories
Fat: 12g; 22% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes and bell peppers with the olive oil, half the salt, and half the black pepper. Spread them in a single layer and roast for 25 minutes until the potatoes are tender and golden.
While the vegetables roast, whisk the whole egg and egg whites together in a medium bowl with the remaining salt and pepper. Stir in the chopped spinach.
As the vegetables finish roasting, coat a small nonstick skillet with cooking spray and place over medium-low heat. Pour in the egg mixture and cook for 4 to 5 minutes, stirring gently and often, until the eggs are set but still soft. Done when set but still soft.
Transfer the roasted potatoes and peppers to a plate and serve the scrambled eggs alongside.

Nutrition

Ingredients

Instructions

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