Name: Sheet pan egg whites and roasted vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/2 cup red potatoes, diced into half-inch pieces; 1/2 red bell pepper, diced; 1/4 medium red onion, diced; 1/2 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 11 large egg whites; 2 tsp grated Parmesan cheese

Nutrition

Per serving

317 calories

Protein: 42g; 55% of calories
Carbs: 27g; 35% of calories
Fat: 3g; 10% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Toss the potatoes, bell pepper, and onion with olive oil, half the salt, pepper, and dried basil. Spread them in a single layer and roast for 22 to 25 minutes, stirring once halfway through, until the potatoes are tender and easily pierced with a fork.
Whisk the egg whites and the rest of the salt together in a small bowl. Push the roasted vegetables into a compact 8-inch square in the center of the pan. Carefully fold the parchment paper up and around the vegetables to create a firm 1-inch-tall wall, pinning the corners if needed to hold the egg liquid. Pour the egg mixture slowly over the vegetables and sprinkle with Parmesan. Return the pan to the oven and bake for 12 to 15 minutes until the center is set and no longer jiggles. Done when set and no longer jiggles, 160°F.

Nutrition

Ingredients

Instructions

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