Name: Baked egg and potato skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 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; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika; 2 large eggs; 6 large egg whites; 2 1/2 tbsp shredded cheddar cheese; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

479 calories

Protein: 41g; 34% of calories
Carbs: 32g; 27% of calories
Fat: 20g; 38% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 400°F. In an 8-inch oven-safe skillet, toss the potatoes, bell pepper, and onion with the olive oil, salt, black pepper, and smoked paprika. Spread into a single layer and roast for 20 to 25 minutes, stirring once halfway, until a fork slides easily into the potatoes and the edges are browned.
Carefully remove the skillet from the oven. Use a spoon to make two small wells in the potato mixture. Pour the egg whites into the skillet around the vegetables, then crack the whole eggs into the wells. Sprinkle the cheddar cheese over the top.
Return the skillet to the oven and bake for 8 to 10 minutes. The egg whites should be completely opaque and set, while the yolks remain soft. Sprinkle with parsley and serve. Done when whites set and yolks still soft.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes