Name: Sheet pan potato and zucchini hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potatoes, diced into 1/2-inch cubes; 3/4 medium zucchini, diced into 1/2-inch cubes; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 2 large eggs; 7 large egg whites; 3 oz romaine lettuce, chopped; 3 oz cucumber, sliced; 1 1/2 tsp lemon juice

Nutrition

Per serving

475 calories

Protein: 42g; 36% of calories
Carbs: 41g; 35% of calories
Fat: 15g; 29% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a quarter-sheet pan lined with parchment paper, toss the potatoes with half the olive oil and a pinch of the salt. Spread in a single layer and roast for 15 minutes.
Push the potatoes to the side and add the zucchini. Toss with the remaining oil and another pinch of salt. Mix the vegetables together, spread them out, and roast for 12 minutes until the potatoes are golden and tender when pierced with a knife.
Whisk the whole eggs and egg whites together in a bowl with half the black pepper and the remaining salt. Pour the egg mixture evenly over the vegetables on the sheet pan. Return to the oven and bake for 10 minutes until the center no longer jiggles and the eggs are set. Done when opaque and set in the center, 160°F.
While the eggs bake, toss the chopped romaine and sliced cucumber with the lemon juice and the remaining pepper in a small bowl. Cut the egg hash into squares and serve on a plate with the salad alongside.

Nutrition

Ingredients

Instructions

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

More breakfast recipes