Sheet Pan Egg Bake with Roasted Vegetables

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

Sheet Pan Egg Bake with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Egg Bake with Roasted Vegetables

A vibrant and satisfying sheet pan egg bake filled with a medley of roasted vegetables and a sprinkle of low-fat cheese. This versatile dish is perfect any time of day with its hearty, savory flavors and a balanced mix of protein and fresh veggies.

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NUTRITION

397kcal
Protein
34.9g
Fat
23.3g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g total)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup diced Zucchini (90g)

1/2 cup Cherry Tomatoes (80g)

1/4 cup chopped Onion (40g)

1 cup Spinach (30g)

1/4 cup shredded Low-Fat Cheddar Cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a sheet pan with cooking spray or a small amount of olive oil.

  • 2

    In a large bowl, whisk the eggs until well combined. Season lightly with salt and pepper if desired.

  • 3

    Add the chopped red bell pepper, diced zucchini, halved cherry tomatoes, chopped onion, and spinach to the eggs. Stir gently to combine, ensuring the vegetables are evenly distributed.

  • 4

    Pour the mixture onto the prepared sheet pan, spreading it out into an even layer.

  • 5

    Sprinkle the shredded low-fat cheddar cheese evenly over the top.

  • 6

    Place the sheet pan in the oven and bake for 18-22 minutes, or until the eggs are set and the edges begin to lightly brown.

  • 7

    Remove from the oven, let cool slightly, then slice into portions. Serve warm and enjoy your nutritious, vegetable-packed egg bake.

Sheet Pan Egg Bake with Roasted Vegetables

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

Sheet Pan Egg Bake with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Egg Bake with Roasted Vegetables

A vibrant and satisfying sheet pan egg bake filled with a medley of roasted vegetables and a sprinkle of low-fat cheese. This versatile dish is perfect any time of day with its hearty, savory flavors and a balanced mix of protein and fresh veggies.

NUTRITION

397kcal
Protein
34.9g
Fat
23.3g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g total)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup diced Zucchini (90g)

1/2 cup Cherry Tomatoes (80g)

1/4 cup chopped Onion (40g)

1 cup Spinach (30g)

1/4 cup shredded Low-Fat Cheddar Cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a sheet pan with cooking spray or a small amount of olive oil.

  • 2

    In a large bowl, whisk the eggs until well combined. Season lightly with salt and pepper if desired.

  • 3

    Add the chopped red bell pepper, diced zucchini, halved cherry tomatoes, chopped onion, and spinach to the eggs. Stir gently to combine, ensuring the vegetables are evenly distributed.

  • 4

    Pour the mixture onto the prepared sheet pan, spreading it out into an even layer.

  • 5

    Sprinkle the shredded low-fat cheddar cheese evenly over the top.

  • 6

    Place the sheet pan in the oven and bake for 18-22 minutes, or until the eggs are set and the edges begin to lightly brown.

  • 7

    Remove from the oven, let cool slightly, then slice into portions. Serve warm and enjoy your nutritious, vegetable-packed egg bake.