Name: Scrambled eggs with roasted vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, diced into 1/2-inch cubes; 4 oz broccoli florets, cut into small pieces; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 2 large eggs; 7 large egg whites; 4 olive oil cooking sprays; 1 1/2 tbsp fresh chives, thinly sliced

Nutrition

Per serving

498 calories

Protein: 44g; 35% of calories
Carbs: 45g; 36% of calories
Fat: 16g; 29% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with most of the olive oil and half the salt and pepper. Spread in a single layer and roast for 15 minutes.
Move the potatoes to one side of the pan. Add the broccoli to the other side and toss with the remaining oil, salt, and pepper. Roast for 15 minutes more until the potatoes are golden and the broccoli is tender.
While the vegetables finish roasting, whisk the whole eggs and egg whites together in a bowl until no streaks of yolk remain.
Coat a nonstick skillet with cooking spray and place over medium-low heat. Pour in the egg mixture. Cook for 4 to 5 minutes, stirring gently and constantly with a spatula, until the whites are set and the yolks are still soft and creamy. Done when the whites set and the yolks still soft.
Transfer the scrambled eggs to a plate alongside the roasted potatoes and broccoli. Garnish the eggs with sliced chives.

Nutrition

Ingredients

Instructions

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