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 hearty bake featuring a medley of roasted vegetables harmoniously combined with eggs and a sprinkle of tangy feta. This dish brings together the robustness of baked eggs with the freshness of bell peppers, cherry tomatoes, and spinach, finished with a drizzle of olive oil to enhance the flavors. The texture is light yet satisfying, perfect for any time of day.

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NUTRITION

446kcal
Protein
38.2g
Fat
26.1g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx. 150g)

1/2 cup Egg Whites (approx. 126g)

1 cup chopped Bell Pepper (approx. 92g)

1 cup halved Cherry Tomatoes (approx. 150g)

1 cup Spinach (approx. 30g)

1/4 cup crumbled Feta Cheese (approx. 38g)

1 teaspoon Olive Oil (approx. 4.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a large bowl, combine the chopped bell pepper, halved cherry tomatoes, and spinach. Drizzle with olive oil and toss gently to coat all the veggies.

  • 3

    Spread the seasoned vegetables evenly across the sheet pan.

  • 4

    Create small wells amongst the veggies and crack the whole eggs into the wells.

  • 5

    Carefully pour the egg whites over the mixture to boost the protein content while keeping the texture light.

  • 6

    Sprinkle the crumbled feta cheese evenly over the top.

  • 7

    Place the sheet pan in the oven and roast for 15-18 minutes or until the eggs are set to your preference.

  • 8

    Remove from the oven, let cool briefly, slice into portions, 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 hearty bake featuring a medley of roasted vegetables harmoniously combined with eggs and a sprinkle of tangy feta. This dish brings together the robustness of baked eggs with the freshness of bell peppers, cherry tomatoes, and spinach, finished with a drizzle of olive oil to enhance the flavors. The texture is light yet satisfying, perfect for any time of day.

NUTRITION

446kcal
Protein
38.2g
Fat
26.1g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx. 150g)

1/2 cup Egg Whites (approx. 126g)

1 cup chopped Bell Pepper (approx. 92g)

1 cup halved Cherry Tomatoes (approx. 150g)

1 cup Spinach (approx. 30g)

1/4 cup crumbled Feta Cheese (approx. 38g)

1 teaspoon Olive Oil (approx. 4.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a large bowl, combine the chopped bell pepper, halved cherry tomatoes, and spinach. Drizzle with olive oil and toss gently to coat all the veggies.

  • 3

    Spread the seasoned vegetables evenly across the sheet pan.

  • 4

    Create small wells amongst the veggies and crack the whole eggs into the wells.

  • 5

    Carefully pour the egg whites over the mixture to boost the protein content while keeping the texture light.

  • 6

    Sprinkle the crumbled feta cheese evenly over the top.

  • 7

    Place the sheet pan in the oven and roast for 15-18 minutes or until the eggs are set to your preference.

  • 8

    Remove from the oven, let cool briefly, slice into portions, and serve warm.