Name: Sheet pan baked eggs and veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 4 oz red potatoes, diced into 1/2-inch pieces; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 red bell pepper, diced; 1/2 medium red onion, diced; 2 large eggs; 8 large egg whites; 1/4 tsp dried parsley

Nutrition

Per serving

468 calories

Protein: 44g; 39% of calories
Carbs: 37g; 32% of calories
Fat: 15g; 29% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. In a bowl, toss the potatoes with the olive oil, half the salt, and half the pepper. Spread them in a single layer on the pan and roast for 20 minutes.
Slide the pan out and add the bell pepper and onion. Toss them to combine with the potatoes, then spread everything back out. Roast for 10 minutes until the vegetables are tender.
Whisk the whole eggs and egg whites together in a bowl with the remaining salt, pepper, and dried parsley. Push the roasted vegetables into a compact 9x13-inch layer in the middle of the pan. Pour the egg mixture evenly over and between the vegetables. Bake for 8 to 10 minutes until the center no longer jiggles and the eggs are set. Done when set and no longer jiggles, 160°F.

Nutrition

Ingredients

Instructions

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