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Martinez Family Recipes

Roasted Veggie Breakfast Skillet

5 servings

porciones

10 minutes

tiempo activo

40 minutes

tiempo total

Ingredientes

3 cups broccoli florets

2 cups sweet potatoes (cubed)

1 small red onion (cut in wedges)

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

5 eggs

1/2 cup shredded cheese (I used Gruyere)

Pinch of red pepper flakes (optional)

Fresh parsley (optional garnish)

Instrucciones

Preheat oven to 425 degrees F.

In a large bowl, toss together broccoli, sweet potatoes and red onion with olive oil and season with salt and pepper. Transfer veggies to a baking dish or skillet coated with nonstick cooking spray and roast for 20 to 25 minutes, tossing veggies once halfway through.

Remove skillet from oven and reduce oven temp to 400 degrees F.

Using a spatula or spoon, create 5 little spaces for your eggs and crack one egg into each hole. Top with shredded cheese and bake an additional 6 to 10 minutes (depending on how you like your yolk), until egg whites are set and yolks begin to thicken. For runnier yolks, 7 minutes seemed to be the best!

Sprinkle with red pepper flakes and some fresh parsley, if desired, and enjoy!

Nutrición

Tamaño de porción

1 /5th of recipe

Calorías

220 kcal

Grasas totales

12.1 g

Grasas saturadas

3.4 g

Grasas insaturadas

-

Grasas trans

-

Colesterol

-

Sodio

435.2 mg

Carbohidratos totales

17.2 g

Fibra dietética

3.4 g

Azúcares totales

4.3 g

Proteínas

12 g

5 servings

porciones

10 minutes

tiempo activo

40 minutes

tiempo total
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