Sheet Pan Eggs with Roasted Sweet Potatoes and Crispy Broccoli

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

Sheet Pan Eggs with Roasted Sweet Potatoes and Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Sweet Potatoes and Crispy Broccoli

Enjoy a hearty and satisfying meal featuring perfectly roasted sweet potatoes and crispy broccoli alongside protein-packed eggs. The gentle sweetness of the roasted sweet potatoes beautifully balances the savory eggs, while the broccoli adds a delightful crunch and vibrant green color, making for a well-rounded, comforting dish.

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NUTRITION

484kcal
Protein
36.2g
Fat
25.1g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1 Medium Sweet Potato

1 Cup Broccoli Florets

1 Teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss the cubes with half a teaspoon of olive oil, salt, and pepper. Spread them evenly on a sheet pan.

  • 3

    Cut the broccoli into florets. Toss with the remaining olive oil, salt, and pepper, and add them to the sheet pan with the sweet potatoes.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and lightly crispy, stirring midway through.

  • 5

    While the vegetables roast, crack the eggs and egg whites into a bowl, season with salt and pepper, and lightly whisk.

  • 6

    Once the vegetables are nearly done, create a small well in the center of the pan and pour in the egg mixture. Continue roasting until the eggs are set, about 5-7 minutes.

  • 7

    Remove the pan from the oven, slice if desired, and serve warm.

Sheet Pan Eggs with Roasted Sweet Potatoes and Crispy Broccoli

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

Sheet Pan Eggs with Roasted Sweet Potatoes and Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Sweet Potatoes and Crispy Broccoli

Enjoy a hearty and satisfying meal featuring perfectly roasted sweet potatoes and crispy broccoli alongside protein-packed eggs. The gentle sweetness of the roasted sweet potatoes beautifully balances the savory eggs, while the broccoli adds a delightful crunch and vibrant green color, making for a well-rounded, comforting dish.

NUTRITION

484kcal
Protein
36.2g
Fat
25.1g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1 Medium Sweet Potato

1 Cup Broccoli Florets

1 Teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss the cubes with half a teaspoon of olive oil, salt, and pepper. Spread them evenly on a sheet pan.

  • 3

    Cut the broccoli into florets. Toss with the remaining olive oil, salt, and pepper, and add them to the sheet pan with the sweet potatoes.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and lightly crispy, stirring midway through.

  • 5

    While the vegetables roast, crack the eggs and egg whites into a bowl, season with salt and pepper, and lightly whisk.

  • 6

    Once the vegetables are nearly done, create a small well in the center of the pan and pour in the egg mixture. Continue roasting until the eggs are set, about 5-7 minutes.

  • 7

    Remove the pan from the oven, slice if desired, and serve warm.