Low Sodium Sheet Pan Eggs

Total time28 min

Prep time10 min

Cook time18 min

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Ingredients

4 servings

3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium red bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
3 cloves garlic, thinly sliced
½ tsp smoked paprika
½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
1 cup cherry tomatoes, halved
8 large eggs
2 oz feta cheese, crumbled (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Place an 18×13-inch rimmed sheet pan on the center rack while the oven heats — a hot pan helps the egg whites set quickly and the edges crisp.
2
Heat 2 tbsp of the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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