Sheet Pan Eggs With Artichokes & Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan eggs baked with artichokes, tomatoes, and prosciutto in a savory Italian preparation. A simple, elegant dish that comes together quickly and works for any meal of the day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon olive oil
- 5 eggs
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 3 artichoke hearts (tinned, roughly diced (see notes))
- 1 spring onion/scallion (diced)
- 5 cherry tomatoes (quartered or halved)
- 1 tablespoon fresh oregano leaves (1 teaspoon of dried leaves is also fine or other fresh herbs)
- 4 slices of prosciutto (salami or other good quality cold meats)
At a glance
PER SERVING · TIME 15M
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
- 10m
- Sodium
- 853mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 266mg
- Calcium
- 120mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 853MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.