Sheet Pan Roasted Veggie and Egg Bake

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

Sheet Pan Roasted Veggie and Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Veggie and Egg Bake

Enjoy a vibrant and hearty Sheet Pan Roasted Veggie and Egg Bake, where perfectly roasted seasonal vegetables come together with protein-packed eggs and a hint of creamy cottage cheese. This dish is simple yet satisfying, offering a delightful mix of textures and flavors that can fuel your day at any meal time.

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NUTRITION

291kcal
Protein
19.5g
Fat
11.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Low-Fat Cottage Cheese

1 medium Red Bell Pepper

1 cup Chopped Broccoli

1/2 cup Cherry Tomatoes

1 medium Zucchini

1/2 small Red Onion

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Chop the red bell pepper, broccoli, zucchini, cherry tomatoes, and red onion into bite-sized pieces.

  • 3

    Place the vegetables on the sheet pan. Drizzle with olive oil and sprinkle garlic powder, salt, and pepper. Toss to coat evenly.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes, until they begin to soften and develop slight color edges.

  • 5

    While the vegetables roast, whisk the eggs in a bowl and stir in the low-fat cottage cheese. Season lightly with salt and pepper.

  • 6

    Remove the pan from the oven and spread the egg mixture evenly over the roasted vegetables.

  • 7

    Return the pan to the oven and bake for an additional 8-10 minutes, or until the eggs are set to your liking.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Sheet Pan Roasted Veggie and Egg Bake

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

Sheet Pan Roasted Veggie and Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Veggie and Egg Bake

Enjoy a vibrant and hearty Sheet Pan Roasted Veggie and Egg Bake, where perfectly roasted seasonal vegetables come together with protein-packed eggs and a hint of creamy cottage cheese. This dish is simple yet satisfying, offering a delightful mix of textures and flavors that can fuel your day at any meal time.

NUTRITION

291kcal
Protein
19.5g
Fat
11.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Low-Fat Cottage Cheese

1 medium Red Bell Pepper

1 cup Chopped Broccoli

1/2 cup Cherry Tomatoes

1 medium Zucchini

1/2 small Red Onion

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Chop the red bell pepper, broccoli, zucchini, cherry tomatoes, and red onion into bite-sized pieces.

  • 3

    Place the vegetables on the sheet pan. Drizzle with olive oil and sprinkle garlic powder, salt, and pepper. Toss to coat evenly.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes, until they begin to soften and develop slight color edges.

  • 5

    While the vegetables roast, whisk the eggs in a bowl and stir in the low-fat cottage cheese. Season lightly with salt and pepper.

  • 6

    Remove the pan from the oven and spread the egg mixture evenly over the roasted vegetables.

  • 7

    Return the pan to the oven and bake for an additional 8-10 minutes, or until the eggs are set to your liking.

  • 8

    Remove from the oven, let cool slightly, and serve warm.