Hearty 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.

Hearty Sheet Pan Roasted Veggie and Egg Bake

YOUR SOLIN GENERATED RECIPE

Hearty Sheet Pan Roasted Veggie and Egg Bake

Savor a robust and colorful dish that brings together roasted veggies, protein-rich eggs, hearty chickpeas, and a touch of melted cheddar over a single sheet pan. This bake is beautifully balanced and perfect for any meal of the day, delivering a delightful mix of textures and flavors in every bite.

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NUTRITION

552kcal
Protein
35.4g
Fat
31.2g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Chickpeas (cooked)

1/4 cup Shredded Cheddar Cheese

1 cup Cherry Tomatoes

1 cup Spinach

1/2 cup Diced Bell Pepper

1/2 cup Sliced Zucchini

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a large mixing bowl, gently combine the cherry tomatoes, spinach, diced bell pepper, and sliced zucchini. Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are evenly coated.

  • 3

    Spread the vegetables evenly onto the sheet pan. Roast in the oven for about 12-15 minutes until they begin to soften and develop a slight char.

  • 4

    While the vegetables are roasting, lightly beat the eggs in a bowl. Stir in the chickpeas and shredded cheddar cheese. Season with a pinch of salt and pepper.

  • 5

    Once the vegetables are roasted, remove the pan from the oven and create small wells in the veggies. Pour the egg mixture evenly over the pan, making sure it seeps into the grooves.

  • 6

    Return the pan to the oven and bake for an additional 10-12 minutes, or until the eggs are fully set and the cheese has melted.

  • 7

    Allow the dish to cool slightly before slicing into portions. Serve warm for a nutritious and filling meal.

Hearty 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.

Hearty Sheet Pan Roasted Veggie and Egg Bake

YOUR SOLIN GENERATED RECIPE

Hearty Sheet Pan Roasted Veggie and Egg Bake

Savor a robust and colorful dish that brings together roasted veggies, protein-rich eggs, hearty chickpeas, and a touch of melted cheddar over a single sheet pan. This bake is beautifully balanced and perfect for any meal of the day, delivering a delightful mix of textures and flavors in every bite.

NUTRITION

552kcal
Protein
35.4g
Fat
31.2g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Chickpeas (cooked)

1/4 cup Shredded Cheddar Cheese

1 cup Cherry Tomatoes

1 cup Spinach

1/2 cup Diced Bell Pepper

1/2 cup Sliced Zucchini

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a large mixing bowl, gently combine the cherry tomatoes, spinach, diced bell pepper, and sliced zucchini. Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are evenly coated.

  • 3

    Spread the vegetables evenly onto the sheet pan. Roast in the oven for about 12-15 minutes until they begin to soften and develop a slight char.

  • 4

    While the vegetables are roasting, lightly beat the eggs in a bowl. Stir in the chickpeas and shredded cheddar cheese. Season with a pinch of salt and pepper.

  • 5

    Once the vegetables are roasted, remove the pan from the oven and create small wells in the veggies. Pour the egg mixture evenly over the pan, making sure it seeps into the grooves.

  • 6

    Return the pan to the oven and bake for an additional 10-12 minutes, or until the eggs are fully set and the cheese has melted.

  • 7

    Allow the dish to cool slightly before slicing into portions. Serve warm for a nutritious and filling meal.