November 1, 2018 Page 5
Rainbow Sheet Pan
Veggies with Eggs
Recipe provided by Brandpoint
Servings: 6
Ingredients
• 6 Eggland’s Best Eggs (Large)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 teaspoon sea salt
• 3 tablespoons extra virgin olive oil
• 1 orange bell pepper
• 1 red bell pepper
• 1 cup grape tomatoes
• 1 cup radishes, halved
• 2 carrots, peeled
• 1 yellow pepper
• 1 yellow squash
• 1 cup broccoli florets
• 1 zucchini
• 1 cup radicchio, chopped
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Preparation
Ample Seating
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1. Preheat oven to 400 F.
2. While the oven is preheating, chop all of the vegetables into bite-size
pieces to ensure they will roast quickly and evenly in the oven.
3. Arrange the chopped vegetables in a single layer onto the sheet pan in
rainbow order: red bell pepper, grape tomatoes, radishes, carrots, orange
bell pepper, yellow squash, yellow bell pepper, broccoli, zucchini, radicchio.
4. Drizzle the olive oil over the vegetables and sprinkle the salt, pepper
and oregano evenly on top.
5. Using your hands, lightly toss the vegetables on the sheet pan while
keeping the rainbow order intact until they are all evenly coated.
6. Place the sheet pan in the oven and roast for 15 minutes or until all
vegetables are slightly tender.
7. Remove baking sheet from oven but leave oven on. Create room throughout
the sheet pan for six eggs and then crack the eggs over the vegetables.
8. Return sheet pan to oven and bake until whites are set and yolks are
still runny, about 10 minutes.
9. Remove from oven and scoop vegetables and one egg into bowl or on
top of your choice of rice, quinoa or greens.
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