Name: Sheet pan eggs and vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3.5 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 3/4 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 3 large eggs; 6 large egg whites; 1 1/2 tbsp fresh chives, thinly sliced; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. On a half-sheet pan, toss the potatoes, bell pepper, and onion with most of the olive oil, half the salt, and the black pepper. Spread them in a single layer and roast for 25 to 30 minutes, stirring once halfway, until a potato piece is easily pierced with a fork.
Remove the pan from the oven. Use a spatula to push the vegetables into three small rings, leaving the metal bare in the center of each. Brush the bare metal with the remaining oil. Pour the egg whites evenly into the three wells and return to the oven for 3 minutes until the whites are barely set and no longer liquid.
Carefully crack the whole egg into each white-filled well. Return the pan to the oven and bake for 4 to 5 minutes more. Remove when the whites are opaque and set but the yolks still jiggle slightly. Done when whites set and yolks still soft.
Sprinkle the eggs with the remaining salt. Garnish the entire pan with fresh chives and a squeeze of lemon juice before serving.

Nutrition

Ingredients

Instructions

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