Sheet Pan Roasted Vegetable and Egg Bake

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

Sheet Pan Roasted Vegetable and Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetable and Egg Bake

A vibrant and hearty one-pan dish featuring lightly roasted vegetables and eggs baked to perfection, accented with a sprinkle of tangy feta. This dish is not only visually appealing with its medley of colors but also offers a balanced mix of protein and fresh flavors, making it a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

235kcal
Protein
14g
Fat
14.2g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Crumbled Feta Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper into strips, dice the zucchini, halve the cherry tomatoes, and roughly chop the baby spinach if needed.

  • 3

    In a mixing bowl, toss all the chopped vegetables with olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly on the prepared sheet pan.

  • 5

    Crack the eggs directly onto the vegetables, spacing them out evenly.

  • 6

    Sprinkle the crumbled feta over the vegetables and eggs.

  • 7

    Place the sheet pan in the oven and roast for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny, depending on your preference.

  • 8

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

Sheet Pan Roasted Vegetable and Egg Bake

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

Sheet Pan Roasted Vegetable and Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetable and Egg Bake

A vibrant and hearty one-pan dish featuring lightly roasted vegetables and eggs baked to perfection, accented with a sprinkle of tangy feta. This dish is not only visually appealing with its medley of colors but also offers a balanced mix of protein and fresh flavors, making it a satisfying meal any time of day.

NUTRITION

235kcal
Protein
14g
Fat
14.2g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Crumbled Feta Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 cup Baby Spinach

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper into strips, dice the zucchini, halve the cherry tomatoes, and roughly chop the baby spinach if needed.

  • 3

    In a mixing bowl, toss all the chopped vegetables with olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly on the prepared sheet pan.

  • 5

    Crack the eggs directly onto the vegetables, spacing them out evenly.

  • 6

    Sprinkle the crumbled feta over the vegetables and eggs.

  • 7

    Place the sheet pan in the oven and roast for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny, depending on your preference.

  • 8

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