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, one-pan baked meal bursting with roasted vegetables, creamy melted cheese, and a fluffy, protein-packed egg mixture. The hearty blend of eggs, egg whites, and colorful veggies makes for a satisfying dish with a subtle crunch and savory finish—a true comfort food that's as nourishing as it is delicious.

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NUTRITION

441kcal
Protein
43.2g
Fat
19.9g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Egg Whites

1/4 cup Shredded Light Cheddar Cheese

1 cup Spinach

1 medium Bell Pepper

1 small Zucchini

1 medium Tomato

1/4 medium Onion (quartered)

2 sprays Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly spray a sheet pan with olive oil.

  • 3

    Chop the bell pepper, zucchini, tomato, and onion into bite-sized pieces. Toss them with spinach directly on the sheet pan and lightly season with salt and pepper.

  • 4

    In a bowl, whisk together the eggs and egg whites until smooth. Pour the egg mixture evenly over the veggies on the sheet pan.

  • 5

    Sprinkle the shredded light cheddar cheese evenly on 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 turn golden.

  • 7

    Remove from the oven and let it cool slightly before cutting into portions. Serve warm.

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, one-pan baked meal bursting with roasted vegetables, creamy melted cheese, and a fluffy, protein-packed egg mixture. The hearty blend of eggs, egg whites, and colorful veggies makes for a satisfying dish with a subtle crunch and savory finish—a true comfort food that's as nourishing as it is delicious.

NUTRITION

441kcal
Protein
43.2g
Fat
19.9g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Egg Whites

1/4 cup Shredded Light Cheddar Cheese

1 cup Spinach

1 medium Bell Pepper

1 small Zucchini

1 medium Tomato

1/4 medium Onion (quartered)

2 sprays Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly spray a sheet pan with olive oil.

  • 3

    Chop the bell pepper, zucchini, tomato, and onion into bite-sized pieces. Toss them with spinach directly on the sheet pan and lightly season with salt and pepper.

  • 4

    In a bowl, whisk together the eggs and egg whites until smooth. Pour the egg mixture evenly over the veggies on the sheet pan.

  • 5

    Sprinkle the shredded light cheddar cheese evenly on 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 turn golden.

  • 7

    Remove from the oven and let it cool slightly before cutting into portions. Serve warm.