YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Veggie and Egg Bake
Enjoy a hearty and vibrant Sheet Pan Roasted Veggie and Egg Bake that brings together oven-roasted bell peppers, zucchini, and red onions with fluffy eggs and a touch of creamy cottage cheese. This one-pan meal offers a harmonious blend of textures and flavors, perfectly suited for any time of the day while delivering balanced macros and wholesome nutrients.
INGREDIENTS
3 large Eggs
2 Egg Whites
1/4 cup Low-Fat Cottage Cheese
1/2 cup sliced Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1 cup Fresh Spinach
1 teaspoon Olive Oil
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 400°F and lightly grease a sheet pan with olive oil.
Chop the red bell pepper, zucchini, and red onion into even bite-sized pieces. Spread them out on the sheet pan.
Drizzle the chopped vegetables with a teaspoon of olive oil, and season lightly with salt and pepper. Toss them to ensure even coating.
Roast the vegetables in the preheated oven for about 10 minutes to soften and develop flavor.
While the vegetables roast, in a mixing bowl, whisk together the eggs and egg whites. Stir in the low-fat cottage cheese and season lightly with salt and pepper.
Remove the sheet pan from the oven and gently mix the partially roasted vegetables with fresh spinach. Pour the egg mixture evenly over the veggies.
Return the pan to the oven and bake for an additional 10-12 minutes or until the eggs are set and lightly golden on top.
Once done, remove from the oven, slice into portions, and serve warm.