Name: Sheet pan baked eggs and vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 2 large eggs; 8 large egg whites; 1 medium sweet potato, diced into 1/2-inch cubes; 3/4 red bell pepper, chopped; 1/3 cup red onion, chopped; 1 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika; 1 1/2 tbsp fresh parsley, chopped; 3/4 tsp lemon juice

Nutrition

Per serving

497 calories

Protein: 44g; 36% of calories
Carbs: 45g; 37% of calories
Fat: 15g; 27% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. On a sheet pan, toss the sweet potato, red bell pepper, and red onion with the olive oil, smoked paprika, half the salt, and half the black pepper. Spread them in a single layer and roast for 12 minutes, stir, and roast for 13 minutes more until the potatoes are tender when pierced with a fork.
Move the roasted vegetables into a compact cluster on the pan and create 2 small wells. Crack the egg into each well. Whisk the egg whites with the remaining salt and pepper, then carefully pour them into the gaps between the vegetables so they stay about 1/2 inch deep. Return the pan to the oven and bake for 6 to 8 minutes until the whites are opaque and set but the yolks are still soft. Done when whites set and yolks still soft.
Squeeze the lemon juice over the eggs and vegetables, then garnish with the fresh parsley and serve.

Nutrition

Ingredients

Instructions

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