Sheet Pan Roasted Eggs with Asparagus and Bell Peppers

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

Sheet Pan Roasted Eggs with Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs with Asparagus and Bell Peppers

Enjoy a delightful and balanced sheet pan meal that brings together perfectly roasted eggs with crisp asparagus and vibrant bell peppers. This simple yet satisfying dish is seasoned with a hint of garlic, salt, and pepper, resulting in a savory treat that's as nutritious as it is visually appealing.

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NUTRITION

567kcal
Protein
40.4g
Fat
35.8g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 large Eggs

1 cup Asparagus (trimmed)

1 medium Red Bell Pepper

1/2 tablespoon Olive Oil

Salt to taste

Black Pepper to taste

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Trim the asparagus and cut the red bell pepper into bite-sized strips.

  • 3

    Place the asparagus and bell pepper on the sheet pan. Drizzle with olive oil, and sprinkle with salt, black pepper, and garlic powder. Toss to evenly coat the vegetables.

  • 4

    Make small wells in the vegetables and carefully crack the eggs into each well, spacing them out evenly.

  • 5

    Place the sheet pan in the preheated oven and roast for 10-12 minutes, or until the egg whites have set and the yolks are at your desired consistency.

  • 6

    Remove from the oven, season with additional salt and pepper if desired, and serve warm.

Sheet Pan Roasted Eggs with Asparagus and Bell Peppers

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

Sheet Pan Roasted Eggs with Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs with Asparagus and Bell Peppers

Enjoy a delightful and balanced sheet pan meal that brings together perfectly roasted eggs with crisp asparagus and vibrant bell peppers. This simple yet satisfying dish is seasoned with a hint of garlic, salt, and pepper, resulting in a savory treat that's as nutritious as it is visually appealing.

NUTRITION

567kcal
Protein
40.4g
Fat
35.8g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 large Eggs

1 cup Asparagus (trimmed)

1 medium Red Bell Pepper

1/2 tablespoon Olive Oil

Salt to taste

Black Pepper to taste

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Trim the asparagus and cut the red bell pepper into bite-sized strips.

  • 3

    Place the asparagus and bell pepper on the sheet pan. Drizzle with olive oil, and sprinkle with salt, black pepper, and garlic powder. Toss to evenly coat the vegetables.

  • 4

    Make small wells in the vegetables and carefully crack the eggs into each well, spacing them out evenly.

  • 5

    Place the sheet pan in the preheated oven and roast for 10-12 minutes, or until the egg whites have set and the yolks are at your desired consistency.

  • 6

    Remove from the oven, season with additional salt and pepper if desired, and serve warm.