Name: Roasted potatoes with asparagus and eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz baby red potatoes, halved into 1-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 3 large eggs; 5 large egg whites

Ingredients

8 items

5 oz baby red potatoes, halved into 1-inch pieces
5 oz asparagus, trimmed
2 tsp extra virgin olive oil
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
3 large eggs
5 large egg whites

Instructions

Prep 15 min · Cook 30 min

Adjust the oven rack to the middle position and preheat to 400°F. Line a pizza pan with aluminum foil, folding the edges up 1 inch to create a rim to catch any oil. Lightly grease a small oven-safe baking dish with a tiny bit of the oil.
On the prepared pan, toss the halved potatoes with half the olive oil, half the garlic powder, and a pinch of salt and pepper. Spread them in a single layer, cut side down. Roast for 15 minutes.
While the potatoes roast, toss the asparagus with 1 teaspoon of the olive oil and a pinch of salt and pepper. Whisk the whole eggs and egg whites together in the greased baking dish with the remaining garlic powder and a pinch of salt and pepper.
Flip the potatoes. Move them to one side of the pan and place the asparagus on the other side. Place the baking dish with the eggs directly onto the pan among the vegetables.
Roast everything together until the potatoes are tender when pierced with a fork, the asparagus is tender, and the eggs are set but still soft in the center, about 10 to 12 minutes. Done when whites set and the yolks still soft.
Using a spatula, transfer the roasted potatoes and asparagus to a plate and serve with the baked eggs.

Nutrition

Ingredients

Instructions

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