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 savory bake featuring lightly roasted vegetables, creamy feta, and perfectly baked eggs all assembled on a sheet pan. This dish is a harmonious blend of textures and flavors, offering a satisfying start to your day or a wholesome mid-day meal.

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NUTRITION

569kcal
Protein
32.3g
Fat
29.6g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Canned Chickpeas (125g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (110g)

1 cup Cherry Tomatoes (150g)

1/2 medium Red Onion (50g)

1/2 tbsp Olive Oil

1/4 cup Crumbled Feta Cheese (38g)

Salt, Pepper, and Dried Oregano (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a sheet pan, toss the diced red bell pepper, zucchini, halved cherry tomatoes, and diced red onion with 1/2 tablespoon olive oil, salt, pepper, and a sprinkle of dried oregano.

  • 3

    Roast the vegetables in the oven for about 15-18 minutes until they begin to soften and lightly brown.

  • 4

    While vegetables are roasting, lightly beat the eggs in a bowl and season with a pinch of salt and pepper.

  • 5

    Once the vegetables are roasted, remove the pan from the oven and gently stir in the chickpeas.

  • 6

    Evenly pour the beaten eggs over the roasted vegetables and chickpeas, then sprinkle the crumbled feta cheese on top.

  • 7

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

  • 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 savory bake featuring lightly roasted vegetables, creamy feta, and perfectly baked eggs all assembled on a sheet pan. This dish is a harmonious blend of textures and flavors, offering a satisfying start to your day or a wholesome mid-day meal.

NUTRITION

569kcal
Protein
32.3g
Fat
29.6g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Canned Chickpeas (125g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (110g)

1 cup Cherry Tomatoes (150g)

1/2 medium Red Onion (50g)

1/2 tbsp Olive Oil

1/4 cup Crumbled Feta Cheese (38g)

Salt, Pepper, and Dried Oregano (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a sheet pan, toss the diced red bell pepper, zucchini, halved cherry tomatoes, and diced red onion with 1/2 tablespoon olive oil, salt, pepper, and a sprinkle of dried oregano.

  • 3

    Roast the vegetables in the oven for about 15-18 minutes until they begin to soften and lightly brown.

  • 4

    While vegetables are roasting, lightly beat the eggs in a bowl and season with a pinch of salt and pepper.

  • 5

    Once the vegetables are roasted, remove the pan from the oven and gently stir in the chickpeas.

  • 6

    Evenly pour the beaten eggs over the roasted vegetables and chickpeas, then sprinkle the crumbled feta cheese on top.

  • 7

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

  • 8

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