Sheet Pan Savory Egg and Veggie Bake

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

Sheet Pan Savory Egg and Veggie Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Savory Egg and Veggie Bake

Enjoy a vibrant and protein-packed egg and veggie bake with a harmonious blend of garden-fresh vegetables, silky eggs, and a touch of melted cheddar. This one-pan wonder is perfect for any meal of the day, boasting a balance of creamy textures and crisp roasted veggies, making for a delicious and wholesome experience.

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NUTRITION

411kcal
Protein
34.1g
Fat
24.6g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

2 large Egg Whites

1/4 cup Shredded Reduced Fat Cheddar Cheese

1/2 medium Bell Pepper

1 cup Spinach

1/2 cup Cherry Tomatoes (halved)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly coat a sheet pan with olive oil.

  • 3

    Chop the bell pepper into bite-sized pieces, roughly halve the cherry tomatoes, and roughly chop the spinach if the leaves are large.

  • 4

    In a bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Stir in the chopped vegetables ensuring even distribution.

  • 6

    Pour the egg and veggie mixture evenly onto the sheet pan.

  • 7

    Sprinkle the shredded cheddar cheese evenly on top.

  • 8

    Place in the oven and bake for 18-22 minutes, or until the eggs are just set and the cheese is melted and bubbly.

  • 9

    Remove from oven, let cool slightly, slice into squares, and serve warm.

Sheet Pan Savory Egg and Veggie Bake

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

Sheet Pan Savory Egg and Veggie Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Savory Egg and Veggie Bake

Enjoy a vibrant and protein-packed egg and veggie bake with a harmonious blend of garden-fresh vegetables, silky eggs, and a touch of melted cheddar. This one-pan wonder is perfect for any meal of the day, boasting a balance of creamy textures and crisp roasted veggies, making for a delicious and wholesome experience.

NUTRITION

411kcal
Protein
34.1g
Fat
24.6g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

2 large Egg Whites

1/4 cup Shredded Reduced Fat Cheddar Cheese

1/2 medium Bell Pepper

1 cup Spinach

1/2 cup Cherry Tomatoes (halved)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly coat a sheet pan with olive oil.

  • 3

    Chop the bell pepper into bite-sized pieces, roughly halve the cherry tomatoes, and roughly chop the spinach if the leaves are large.

  • 4

    In a bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Stir in the chopped vegetables ensuring even distribution.

  • 6

    Pour the egg and veggie mixture evenly onto the sheet pan.

  • 7

    Sprinkle the shredded cheddar cheese evenly on top.

  • 8

    Place in the oven and bake for 18-22 minutes, or until the eggs are just set and the cheese is melted and bubbly.

  • 9

    Remove from oven, let cool slightly, slice into squares, and serve warm.