Roasted Veggie Breakfast Skillet
Ingredients
The vegetables
-
2
cups
sweet potatoes, cubed
-
3
cups
broccoli florets
-
1
small
red onion, cut in wedges
The eggs and seasoning
-
5
eggs
-
2
tablespoons
olive oil
-
½
teaspoon
salt
-
½
teaspoon
black pepper
-
pinch
red pepper flakes (optional)
The cheese and garnish
-
½
cup
shredded cheese (Gruyere or your choice)
-
to taste
fresh parsley (optional garnish)
Instructions
- Preheat the oven to 425°F.
- In a large bowl, toss together sweet potatoes, broccoli, and red onion with olive oil, salt, and pepper.
- Transfer the veggies to a baking dish or skillet and roast for 20 to 25 minutes, tossing halfway through.
- Remove from the oven and reduce the temperature to 400°F.
- Create 5 spaces in the veggies and crack an egg into each space.
- Top with shredded cheese and bake for an additional 6 to 10 minutes until the egg whites are set.
- Season with red pepper flakes and parsley before serving.
Nutrition Facts (estimated)
Servings
5
Calories
220
Total fat
12.1g
Total carbohydrates
17.2g
Total protein
12g
Sodium
435.2mg
Cholesterol
0mg
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