Sheet Pan Eggs with Roasted Vegetables

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

Sheet Pan Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Vegetables

Enjoy a vibrant sheet pan meal featuring eggs perfectly baked with a medley of colorful roasted vegetables and crumbled feta cheese. This dish offers a delightful balance of savory eggs, the natural sweetness of roasted bell peppers and tomatoes, and the creaminess of feta, all roasted together for a harmonious blend of textures and flavors.

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NUTRITION

554kcal
Protein
35.1g
Fat
36.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (approx. 200g total)

50g Feta Cheese

1 Red Bell Pepper (120g)

1 Zucchini (150g)

1/2 cup Cherry Tomatoes (75g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or a silicone mat.

  • 2

    Cut the red bell pepper into strips, slice the zucchini into rounds, halve the cherry tomatoes, and quarter the red onion.

  • 3

    Toss all the vegetables in a bowl with 1 teaspoon of olive oil, salt, and pepper to coat evenly.

  • 4

    Spread the seasoned vegetables on the prepared sheet pan in a single layer and roast in the preheated oven for about 15 minutes until they begin to soften.

  • 5

    Remove the sheet pan from the oven. Create 4 small wells among the vegetables and crack one egg into each well.

  • 6

    Return the sheet pan to the oven and bake for another 8-10 minutes for runny yolks or longer for firmer yolks.

  • 7

    Once done, remove from the oven and sprinkle the crumbled feta cheese evenly over the top.

  • 8

    Serve warm directly from the sheet pan and enjoy the balanced blend of roasted veggies and perfectly cooked eggs.

Sheet Pan Eggs with Roasted Vegetables

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

Sheet Pan Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Vegetables

Enjoy a vibrant sheet pan meal featuring eggs perfectly baked with a medley of colorful roasted vegetables and crumbled feta cheese. This dish offers a delightful balance of savory eggs, the natural sweetness of roasted bell peppers and tomatoes, and the creaminess of feta, all roasted together for a harmonious blend of textures and flavors.

NUTRITION

554kcal
Protein
35.1g
Fat
36.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (approx. 200g total)

50g Feta Cheese

1 Red Bell Pepper (120g)

1 Zucchini (150g)

1/2 cup Cherry Tomatoes (75g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or a silicone mat.

  • 2

    Cut the red bell pepper into strips, slice the zucchini into rounds, halve the cherry tomatoes, and quarter the red onion.

  • 3

    Toss all the vegetables in a bowl with 1 teaspoon of olive oil, salt, and pepper to coat evenly.

  • 4

    Spread the seasoned vegetables on the prepared sheet pan in a single layer and roast in the preheated oven for about 15 minutes until they begin to soften.

  • 5

    Remove the sheet pan from the oven. Create 4 small wells among the vegetables and crack one egg into each well.

  • 6

    Return the sheet pan to the oven and bake for another 8-10 minutes for runny yolks or longer for firmer yolks.

  • 7

    Once done, remove from the oven and sprinkle the crumbled feta cheese evenly over the top.

  • 8

    Serve warm directly from the sheet pan and enjoy the balanced blend of roasted veggies and perfectly cooked eggs.