Sheet Pan Eggs with Roasted Bell Peppers and Spinach

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

Sheet Pan Eggs with Roasted Bell Peppers and Spinach

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Bell Peppers and Spinach

Enjoy a vibrant sheet pan meal featuring eggs perfectly baked alongside roasted red bell peppers and fresh spinach, all lightly accented by a sprinkle of melted mozzarella. This dish melds comforting warmth with a burst of color, making it an appealing option for any time of day.

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NUTRITION

421kcal
Protein
34g
Fat
27.1g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1 oz shredded part-skim mozzarella (28g)

1 medium red bell pepper (150g)

2 cups fresh spinach (60g)

1 tsp olive oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    On a sheet pan, lightly drizzle the teaspoon of olive oil and toss in the sliced red bell pepper pieces and fresh spinach. Spread them out evenly.

  • 3

    Crack the eggs directly onto the veggies, taking care not to break the yolks. Season lightly with salt and pepper if desired.

  • 4

    Sprinkle the shredded part-skim mozzarella evenly over the eggs and vegetables.

  • 5

    Place the sheet pan in the preheated oven and roast for about 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny (or cook longer if firmer yolks are preferred).

  • 6

    Remove the pan from the oven, let it cool for a minute, and serve warm.

Sheet Pan Eggs with Roasted Bell Peppers and Spinach

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

Sheet Pan Eggs with Roasted Bell Peppers and Spinach

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Bell Peppers and Spinach

Enjoy a vibrant sheet pan meal featuring eggs perfectly baked alongside roasted red bell peppers and fresh spinach, all lightly accented by a sprinkle of melted mozzarella. This dish melds comforting warmth with a burst of color, making it an appealing option for any time of day.

NUTRITION

421kcal
Protein
34g
Fat
27.1g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1 oz shredded part-skim mozzarella (28g)

1 medium red bell pepper (150g)

2 cups fresh spinach (60g)

1 tsp olive oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    On a sheet pan, lightly drizzle the teaspoon of olive oil and toss in the sliced red bell pepper pieces and fresh spinach. Spread them out evenly.

  • 3

    Crack the eggs directly onto the veggies, taking care not to break the yolks. Season lightly with salt and pepper if desired.

  • 4

    Sprinkle the shredded part-skim mozzarella evenly over the eggs and vegetables.

  • 5

    Place the sheet pan in the preheated oven and roast for about 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny (or cook longer if firmer yolks are preferred).

  • 6

    Remove the pan from the oven, let it cool for a minute, and serve warm.