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 russet potato, diced into 1/2-inch pieces; 4 oz broccoli florets, cut into small bite-size pieces; 2 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 2 large eggs; 6 large egg whites; 1 tsp hot sauce; 4 olive oil cooking sprays

Ingredients

9 items

¾ medium russet potato, diced into 1/2-inch pieces
4 oz broccoli florets, cut into small bite-size pieces
2 tsp extra virgin olive oil
½ tsp salt
¼ tsp black pepper
2 large eggs
6 large egg whites
1 tsp hot sauce
4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with 1 1/2 teaspoons of the olive oil and half the salt and pepper. Spread into a single layer and roast for 15 minutes.
Move the potatoes to one side of the pan. Add the broccoli florets to the other side and toss with the remaining 1/2 teaspoon of olive oil and a pinch of salt. Roast for 10 to 12 minutes until the potatoes are tender when pierced with a fork and the broccoli is charred at the edges.
While the vegetables finish roasting, whisk the whole eggs and egg whites together in a bowl with the remaining salt and pepper until well combined.
Coat a nonstick skillet with cooking spray over medium-low heat. Pour in the egg mixture and cook for 4 to 6 minutes, pushing the curds gently with a spatula, until no liquid egg remains but the eggs still look glossy and moist. Remove the pan from the heat immediately. Done when glossy and moist with no liquid remaining, 160°F.
Transfer the roasted potatoes and broccoli to a plate and serve alongside the scrambled eggs. Top the eggs with hot sauce for brightness.

Nutrition

Ingredients

Instructions

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