Name: Scrambled eggs with roasted vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 medium sweet potato, diced into 1/2-inch pieces; 1/2 red bell pepper, diced; 1/3 cup red onion, diced; 1 tsp extra virgin olive oil; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/2 tsp black pepper; 2 large eggs; 8 large egg whites; 1 1/2 tbsp fresh chives, chopped; 1 tsp hot sauce

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato, bell pepper, and red onion with most of the olive oil, the smoked paprika, half the salt, and half the black pepper. Spread them in a single layer.
Roast the vegetables for 25 minutes, tossing them halfway through, until the sweet potatoes are tender and browned on the edges.
While the vegetables roast, crack the whole eggs into a small bowl and add the egg whites. Add the remaining salt and black pepper, then whisk until well combined and no streaks remain.
Lightly coat a 10-inch nonstick skillet with the remaining olive oil over medium-low heat. Pour in the egg mixture. Cook for 5 to 7 minutes, stirring and folding often with a spatula, until large soft curds form and no liquid egg remains. Remove from the heat while they still look slightly glossy. Done when set but moist, 160°F.
Serve the scrambled eggs on a plate with the roasted vegetables alongside. Top with the hot sauce and chopped chives.

Nutrition

Ingredients

Instructions

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