YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Enjoy a wholesome and colorful sheet pan meal featuring farm-fresh eggs nestled among a medley of roasted vegetables and hearty black beans. This dish delivers a perfect balance of protein, vibrant flavors, and comforting warmth to fuel your day.
INGREDIENTS
4 large Eggs
1/2 cup Black Beans (canned, low sodium)
1/2 medium Red Bell Pepper, diced
1/2 cup Zucchini, sliced
1/4 medium Red Onion, sliced
1 cup Spinach
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
On a sheet pan, combine the diced red bell pepper, sliced zucchini, red onion, and spinach. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat the vegetables evenly.
Roast the vegetables in the preheated oven for about 10-12 minutes, until they start to soften.
Remove the sheet pan from the oven and gently stir in the black beans, distributing them among the veggies.
Create small wells in the vegetable mixture and carefully crack an egg into each well. Return the sheet pan to the oven.
Bake for an additional 8-10 minutes, or until the egg whites have set to your liking and the yolks remain runny or firm as preferred.
Remove from the oven and let cool slightly before serving. Enjoy your nutrient-packed, flavorful sheet pan meal!