Name: Sheet pan eggs and vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 large eggs; 5 large egg whites; 2 oz diced ham; 4 oz red potatoes, diced into 1/2-inch cubes; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

462 calories

Protein: 44g; 39% of calories
Carbs: 32g; 28% of calories
Fat: 17g; 33% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F. On a quarter-sheet pan or in a 9-inch baking dish, toss the potatoes, bell pepper, and onion with olive oil, salt, and half the pepper. Spread them in a single layer and roast for 20 minutes until the potatoes are tender.
Remove the pan from the oven and push the vegetables into a compact mound. Create two wells in the pile. Crack the whole eggs into the wells, then pour the egg whites around and between the vegetables, keeping them within the pile. Sprinkle the diced ham over the top. Return the pan to the oven and bake for 8 to 10 minutes, checking at 8 minutes. Done when the whites are opaque and no longer jiggle and the yolks are done to your liking, 160°F in the thickest part.
Let the pan rest for 2 minutes. Use a spatula to slide the eggs and vegetables onto a plate. Season with the remaining black pepper and serve.

Nutrition

Ingredients

Instructions

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