YOUR SOLIN GENERATED RECIPE
Sheet Pan Egg and Veggie Bake
A vibrant and satisfying Sheet Pan Egg and Veggie Bake that brings together the sunny flavor of eggs with a colorful assortment of roasted vegetables. This dish is light yet protein-packed, featuring whole eggs, egg whites, and a sprinkle of low-fat cheddar, all roasted to perfection on a single sheet pan. Enjoy the blend of soft, fluffy eggs with caramelized veggies that deliver a perfect balance of taste and wholesome nutrition.
INGREDIENTS
3 large eggs
3 egg whites
1/4 cup low-fat cheddar cheese, shredded
1 medium bell pepper, diced
1/2 medium red onion, sliced
1/2 cup cherry tomatoes, halved
1 cup baby spinach
1 teaspoon olive oil
Salt & black pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a rimmed sheet pan with olive oil.
Dice the bell pepper, slice the red onion, halve the cherry tomatoes, and roughly chop the baby spinach if needed. Spread all the veggies evenly on the sheet pan.
In a medium bowl, whisk together the 3 whole eggs and 3 egg whites. Season with a pinch of salt and black pepper.
Pour the egg mixture evenly over the veggies on the sheet pan. Sprinkle the shredded low-fat cheddar cheese on top.
Place the sheet pan in the oven and bake for 18-22 minutes, or until the eggs are set and the edges begin to turn golden.
Remove from the oven, let cool slightly, and cut into squares. Serve warm for a nutritious meal any time of day.