Egg-Packed Roasted Potato and Veggie Skillet
A quick and nutritious high-protein meal featuring roasted potatoes, vibrant veggies, and protein-rich eggs, perfect for a healthy, satisfying dinner.
8 min
Prep
12 min
Cook
4
Serves
390
Calories
Macros · per serving
32g protein
43g carbs
16g fat
Ingredients
For 4 servings
- 8 egg
- 3 russet potato
- 2 bell pepper
- 1 red onion
- 200 gram broccoli
- 3 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Wash and cube the potatoes and spread them on a baking sheet.
- 3
Slice bell peppers and red onion, and add to the baking sheet along with broccoli florets.
- 4
Drizzle with olive oil and season with salt, black pepper, garlic powder, smoked paprika, and dried oregano. Toss to combine evenly.
- 5
Roast vegetables in the preheated oven for 15 minutes, stirring halfway through.
- 6
Meanwhile, in a large skillet, heat a small amount of olive oil over medium heat.
- 7
Crack eggs into the skillet and cook until whites are set but yolks are still runny, or to your preference.
- 8
Divide roasted vegetables onto four plates and top each with two fried eggs. Serve immediately.
Cook it this week.
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