Lexi's Clean Kitchen · by Lexi
Pesto Potato Egg Bake
NUTRITION · PER SERVING10M COOK
CAL 10%·PRO 18%
CARBS 18G35% OF CAL
2G FIBER15G OTHER1G TOTAL SUGAR
FAT 11G47% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick one-pan egg bake with crispy roasted potatoes, spinach basil pesto, and gently fried eggs. Simple, flavorful, and a great way to use leftover roasted potatoes.
mainamericanegg disheggs🍳 skilletdairy freegluten freevegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon avocado oil or olive oil
- 2 cups roasted potatoes
- 2-4 tablespoons pesto
- 4 eggs
- pinch of salt
- pinch of black pepper
At a glance
PER SERVING · TIME 10M
CAL 10%·PRO 18%
CARBS 18G35% OF CAL
2G FIBER15G OTHER1G TOTAL SUGAR
FAT 11G47% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 293mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 533mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.