Sheet pan cauliflower-veggie rice with eggs
0
Points®
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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