Eat Yourself Skinny · by Kelly Gellner★ 5.0 (8)
Roasted Veggie Breakfast Skillet
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 21%
CARBS 10G19% OF CAL
2G FIBER3G SUGAR4G OTHER
FAT 14G61% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potatoes, broccoli, and red onion topped with baked eggs and cheese in one skillet. Hearty and wholesome for breakfast or dinner.
mainamericanegg disheggs🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 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)
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 21%
CARBS 10G19% OF CAL
2G FIBER3G SUGAR4G OTHER
FAT 14G61% OF CAL
4G SAT10G 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
- 10m
- Cook
- 30m
- Sodium
- 389mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 134mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.