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Photo of Sheet pan cauliflower-veggie rice with eggs by WW

Sheet pan cauliflower-veggie rice with eggs

0
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Easy
This is one of the easiest dinners you can prepare. Frozen veggies—cauliflower rice, mixed vegetables, and edamame—go onto a hot sheet pan with no need to thaw beforehand. After only 15 minutes in the oven, they’ll be perfectly cooked (you’ll add the eggs after the veggies have gotten a 5-minute head start). You can also use this as a side dish for grilled chicken or fish.

Ingredients

Cooking spray

4 spray(s)

Uncooked cauliflower

20 oz, frozen

Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots)

14 oz

Edamame (shelled)

1 cup(s)

Egg

4 large

Table salt

⅛ tsp(s)

Low sodium soy sauce

2 tbsp(s)

Scallions

⅓ cup(s), thinly sliced

Instructions

  1. Place a sheet pan in the oven and preheat the oven to 400°F.
  2. Carefully remove the hot pan from the oven. Add the cauliflower rice, mixed vegetables, and edamame to the pan and stir gently to combine. Roast the vegetables for 5 minutes. Carefully remove the pan from the oven; make 4 indentations in the vegetable mixture for the eggs. Crack 1 egg into each indentation; sprinkle the salt evenly over the eggs. Roast until the eggs are cooked to your desired degree of doneness and the vegetables are cooked through, 9 to 11 minutes. Drizzle the soy sauce over the vegetables; sprinkle the scallions on top.
  3. Serving size: 2 eggs and about 2 1/2 cups vegetable-edamame mixture

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