Name: Sheet Pan Egg and Veggie Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; Approx. 2 egg whites (from 2 eggs); 1/2 cup chopped red bell pepper; 1/2 cup fresh spinach (loosely packed); 1/2 cup sliced mushrooms; 1/4 cup shredded low-fat cheddar cheese; 1 teaspoon olive oil; Salt and pepper to taste

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Egg and Veggie Bake

Enjoy a wholesome Sheet Pan Egg and Veggie Bake that's both versatile and delicious. This savory bake combines protein-packed eggs with a medley of colorful roasted vegetables and a sprinkle of low-fat cheese, culminating in a dish that's as aesthetically pleasing as it is nutritious. Perfect for a quick meal any time of day.

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NUTRITION

Protein

34.9g

Fat

20.4g

Carbs

7.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

Approx. 2 egg whites (from 2 eggs)

1/2 cup chopped red bell pepper

1/2 cup fresh spinach (loosely packed)

1/2 cup sliced mushrooms

1/4 cup shredded low-fat cheddar cheese

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

1
Preheat the oven to 375°F and lightly grease a sheet pan with olive oil.
2
In a bowl, whisk together the 3 whole eggs and 2 extra egg whites until well combined. Season with a pinch of salt and pepper.
3
Evenly spread the chopped red bell pepper, fresh spinach, and sliced mushrooms on the sheet pan.
4
Pour the egg mixture over the vegetables, ensuring even distribution.
5
Sprinkle the shredded low-fat cheddar cheese over the top.
6
Bake in the preheated oven for 18-22 minutes, or until the eggs are set and lightly golden on the edges.
7
Remove from the oven, let cool for a couple of minutes, and serve warm.