Name: Scrambled eggs with roasted vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potatoes, diced into half-inch pieces; 1/2 red bell pepper, chopped; 1/3 cup red onion, chopped; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 large eggs; 10 large egg whites; 4 olive oil cooking sprays

Nutrition

Per serving

466 calories

Protein: 45g; 40% of calories
Carbs: 44g; 38% of calories
Fat: 11g; 22% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes, bell pepper, and onion with olive oil, half the salt, and half the black pepper. Spread them in a single layer and roast for 12 minutes, flip with a spatula, and roast for 13 to 18 minutes more until the edges are golden brown.
While the vegetables roast, crack the whole egg into a small bowl and add the egg whites. Add the remaining salt and pepper, then whisk vigorously until the mixture is uniform and slightly frothy.
When the vegetables are nearly done, coat a 10-inch nonstick skillet with cooking spray over medium-low heat. Pour in the egg mixture. Cook for 5 to 7 minutes, pushing the curds gently from the edges to the center every 20 to 30 seconds, until the eggs are set and glossy. Slide the eggs onto a plate and spoon the roasted vegetables alongside. Done when set but still moist, 160°F.

Nutrition

Ingredients

Instructions

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