Sheet Pan Baked Eggs with Roasted Vegetables

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

Sheet Pan Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Vegetables

Enjoy a vibrant, nutrient-packed breakfast, lunch, or dinner with this sheet pan baked eggs and roasted vegetables dish. The eggs provide a hearty dose of protein while a colorful assortment of roasted veggies adds texture, flavor, and a burst of freshness. Perfect for a balanced eating plan, this recipe is efficient to prepare and wonderfully versatile.

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NUTRITION

385kcal
Protein
36.6g
Fat
19.4g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

4 Egg Whites

1 Medium Red Bell Pepper

1 Cup Fresh Spinach

1/4 Cup Cherry Tomatoes

1/4 Small Red Onion

1 Teaspoon Olive Oil

Salt and Pepper to taste

1 Tablespoon Fresh Parsley (optional)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a sheet pan with olive oil.

  • 2

    Slice the red bell pepper into strips, roughly chop the spinach, halve the cherry tomatoes, and thinly slice the red onion.

  • 3

    Spread the vegetables evenly on the sheet pan and drizzle with olive oil. Season with salt and pepper.

  • 4

    Place the pan in the oven and roast the vegetables for about 10 minutes until they begin to soften.

  • 5

    While the vegetables roast, whisk together the eggs and egg whites in a bowl until well combined. Season with a pinch of salt and pepper.

  • 6

    After 10 minutes, remove the pan from the oven and create 3-4 small wells among the vegetables. Pour the egg mixture into the wells.

  • 7

    Return the pan to the oven and bake for an additional 12-15 minutes, or until the eggs are set to your liking.

  • 8

    Remove from the oven, sprinkle with fresh parsley if desired, and serve immediately.

Sheet Pan Baked Eggs with Roasted Vegetables

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

Sheet Pan Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Vegetables

Enjoy a vibrant, nutrient-packed breakfast, lunch, or dinner with this sheet pan baked eggs and roasted vegetables dish. The eggs provide a hearty dose of protein while a colorful assortment of roasted veggies adds texture, flavor, and a burst of freshness. Perfect for a balanced eating plan, this recipe is efficient to prepare and wonderfully versatile.

NUTRITION

385kcal
Protein
36.6g
Fat
19.4g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

4 Egg Whites

1 Medium Red Bell Pepper

1 Cup Fresh Spinach

1/4 Cup Cherry Tomatoes

1/4 Small Red Onion

1 Teaspoon Olive Oil

Salt and Pepper to taste

1 Tablespoon Fresh Parsley (optional)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a sheet pan with olive oil.

  • 2

    Slice the red bell pepper into strips, roughly chop the spinach, halve the cherry tomatoes, and thinly slice the red onion.

  • 3

    Spread the vegetables evenly on the sheet pan and drizzle with olive oil. Season with salt and pepper.

  • 4

    Place the pan in the oven and roast the vegetables for about 10 minutes until they begin to soften.

  • 5

    While the vegetables roast, whisk together the eggs and egg whites in a bowl until well combined. Season with a pinch of salt and pepper.

  • 6

    After 10 minutes, remove the pan from the oven and create 3-4 small wells among the vegetables. Pour the egg mixture into the wells.

  • 7

    Return the pan to the oven and bake for an additional 12-15 minutes, or until the eggs are set to your liking.

  • 8

    Remove from the oven, sprinkle with fresh parsley if desired, and serve immediately.