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 medley of roasted vegetables perfectly paired with a savory egg bake. This colorful dish features tender broccoli, crisp red bell pepper, fresh spinach, zucchini, and cherry tomatoes, all lovingly roasted with a hint of olive oil and crumbled feta for a tangy finish. It's a light, nutrient-dense meal that works beautifully for breakfast, lunch, or dinner.

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NUTRITION

506kcal
Protein
37.8g
Fat
29.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1 cup broccoli (raw)

1 medium red bell pepper (raw)

1 cup spinach (raw)

1 small zucchini (raw)

1/2 cup cherry tomatoes (raw)

1 teaspoon olive oil

1/4 cup crumbled feta cheese

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PREPARATION

  • 1

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

  • 2

    Chop the broccoli into florets, dice the red bell pepper, slice the zucchini into rounds, and halve the cherry tomatoes. Leave the spinach as is.

  • 3

    Place all the chopped vegetables onto the sheet pan. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat evenly.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes until they start to soften.

  • 5

    In a separate bowl, whisk together the whole eggs and egg whites. Pour the eggs evenly over the roasted vegetables on the sheet pan.

  • 6

    Return the pan to the oven and bake for an additional 8-10 minutes or until the eggs are just set.

  • 7

    Remove from the oven, sprinkle the crumbled feta cheese on top, and let it rest for a couple of minutes before serving.

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 medley of roasted vegetables perfectly paired with a savory egg bake. This colorful dish features tender broccoli, crisp red bell pepper, fresh spinach, zucchini, and cherry tomatoes, all lovingly roasted with a hint of olive oil and crumbled feta for a tangy finish. It's a light, nutrient-dense meal that works beautifully for breakfast, lunch, or dinner.

NUTRITION

506kcal
Protein
37.8g
Fat
29.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1 cup broccoli (raw)

1 medium red bell pepper (raw)

1 cup spinach (raw)

1 small zucchini (raw)

1/2 cup cherry tomatoes (raw)

1 teaspoon olive oil

1/4 cup crumbled feta cheese

PREPARATION

  • 1

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

  • 2

    Chop the broccoli into florets, dice the red bell pepper, slice the zucchini into rounds, and halve the cherry tomatoes. Leave the spinach as is.

  • 3

    Place all the chopped vegetables onto the sheet pan. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat evenly.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes until they start to soften.

  • 5

    In a separate bowl, whisk together the whole eggs and egg whites. Pour the eggs evenly over the roasted vegetables on the sheet pan.

  • 6

    Return the pan to the oven and bake for an additional 8-10 minutes or until the eggs are just set.

  • 7

    Remove from the oven, sprinkle the crumbled feta cheese on top, and let it rest for a couple of minutes before serving.