Eggs and Veggie Sheet Pan Dinner
8 large EGGS 1 medium onion, diced 2 bell peppers, cored and thinly sliced 2 large sweet potatoes (2 lbs.), diced into 1/4 - 1/2 inch cubes 2 Tbsp. olive oil 1/8 tsp. salt 1/8 tsp. black pepper 8 cups Bibb lettuce 1/2 cup garlic pesto
Yields: 4 servings
- Nutritional Information
Per serving: 1/4 of recipe
Total fat: 29.5 g
Saturated fat: 6 g
Polyunsaturated fat: 7 g
Monounsaturated fat: 14.5 g
Cholesterol: 372 mg
Sodium: 640 mg
Carbohydrates: 57.5 g
Fiber: 10.5 g
Sugar: 15 g
Protein: 20 g
Vitamin A: 2050 mcg
Vitamin D: 2 mcg
Folate: 188 mcg
Choline: 337 mg
Calcium: 229 mg
Iron: 5 mg
Potassium: 1426 mg
This recipe is an excellent source of protein, choline and vitamin A.
PREHEAT the oven to 425°
In a large bowl MIX onion, peppers and sweet potatoes with olive oil, salt and pepper. SPREAD evenly over a large nonstick (or greased) baking sheet.
BAKE in the oven for 15 minutes, STIRRING once after 10 minutes.
Using a spatula, SPREAD the sweet potato mixture to CREATE 8 holes for the eggs. CRACK the eggs one at a time into these spaces before BAKING an additional 6-10 minutes.
While the eggs are BAKING, ADD 2 cups each of greens to 4 bowls. REMOVE the pan from the oven and DIVIDE the eggs and sweet potato mixture into the bowls. TOP each with 2 Tbsp. of pesto.
- Use any color sweet potato or even white potatoes for this recipe. You can also swap frozen broccoli or cauliflower for the peppers if you don’t have fresh veggies on hand.
- Be sure to chop the sweet potatoes into quarter inch. If you chop them larger, they won’t cook all the way through.
- Keep your favorite store-bought pesto sauce on hand or prep your favorite recipe from scratch in advance and freeze in ice cube trays. Keep in a storage container once frozen.
- Thaw in the microwave or a small saucepan.
- This recipe calls for Bibb lettuce but customize greens to your liking.