1 lb (450 g) fingerling potatoes or red-skinned potatoes, quartered
1/2 lb (225 g) green beans, tough ends removed
2 cups (500 mL) grape or cherry tomatoes, halved
1/3 cup (80 mL) pitted Kalamata olives
2 Tbsp (30 mL) extra-virgin olive oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground black pepper
4 large organic eggs
Lemon wedges, for serving
Traditional salade niçoise is not a weeknight-friendly endeavour, dirtying every pot and pan in the house. But if you put it on a sheet pan, this classic, wholesome French salad can be made on any night of the week. Serving the salad warm means it can be enjoyed year-round.
Tip: Switch up fingerling potatoes with sweet potato rounds or quartered golden beets. If you desire more protein, cook eight eggs instead of four, or add fresh tuna steaks to the baking sheet when the eggs go in.
Ingredients
Preheat oven to 425 F (220 C).
On large baking sheet, toss potatoes, green beans, tomatoes, and olives with oil, salt, and pepper. Roast for 20 minutes, until vegetables are tender.
Crack eggs into 4 – 4 oz ovenproof ramekins and nestle onto baking sheet between vegetables; roast for about 10 minutes longer, until eggs are set to your liking. Using oven mitts, remove eggs and set on plates; serve alongside vegetables and fresh lemon wedges.
Directions
Each serving contains: 256 calories; 10 g protein; 13 g total fat (3 g sat. fat, 0 g trans fat); 27 g total carbohydrates (4 g sugars, 5 g fibre); 324 mg sodium
