Sheet Pan Loaded Vegetable Egg Bake

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

Sheet Pan Loaded Vegetable Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Loaded Vegetable Egg Bake

Bright and vibrant, this Sheet Pan Loaded Vegetable Egg Bake is a versatile, one-pan dish perfect for any meal. Bursting with fresh garden vegetables and enriched with a blend of whole eggs and egg whites, it's delicately accented by a sprinkle of low-fat feta, making for a hearty, protein-packed dish with a light, crisp finish.

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NUTRITION

218kcal
Protein
18.3g
Fat
8.7g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Whole Eggs

2 Large Egg Whites

1/4 cup Low-Fat Feta Cheese

1/2 cup chopped Fresh Spinach

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup diced Red Onion

1/4 cup halved Cherry Tomatoes

Salt and Pepper to taste

1 tbsp Fresh Herbs (basil or parsley)

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PREPARATION

  • 1

    Preheat your sheet pan in the oven to 375°F (190°C) for about 5 minutes.

  • 2

    In a large bowl, whisk together the 3 whole eggs and 2 egg whites until combined.

  • 3

    Stir in the low-fat feta cheese, and season the egg mixture with a pinch of salt and pepper.

  • 4

    Add all the diced vegetables including fresh spinach, red bell pepper, zucchini, red onion, and cherry tomatoes to the bowl.

  • 5

    Mix the vegetables gently into the egg mixture along with the chopped fresh herbs.

  • 6

    Carefully pour the combined ingredients onto the preheated sheet pan, spreading them in an even layer.

  • 7

    Bake in the oven for 15-20 minutes or until the eggs are set and the edges are slightly golden.

  • 8

    Remove from the oven, let cool for a couple of minutes, slice, and serve warm.

Sheet Pan Loaded Vegetable Egg Bake

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

Sheet Pan Loaded Vegetable Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Loaded Vegetable Egg Bake

Bright and vibrant, this Sheet Pan Loaded Vegetable Egg Bake is a versatile, one-pan dish perfect for any meal. Bursting with fresh garden vegetables and enriched with a blend of whole eggs and egg whites, it's delicately accented by a sprinkle of low-fat feta, making for a hearty, protein-packed dish with a light, crisp finish.

NUTRITION

218kcal
Protein
18.3g
Fat
8.7g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Whole Eggs

2 Large Egg Whites

1/4 cup Low-Fat Feta Cheese

1/2 cup chopped Fresh Spinach

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup diced Red Onion

1/4 cup halved Cherry Tomatoes

Salt and Pepper to taste

1 tbsp Fresh Herbs (basil or parsley)

PREPARATION

  • 1

    Preheat your sheet pan in the oven to 375°F (190°C) for about 5 minutes.

  • 2

    In a large bowl, whisk together the 3 whole eggs and 2 egg whites until combined.

  • 3

    Stir in the low-fat feta cheese, and season the egg mixture with a pinch of salt and pepper.

  • 4

    Add all the diced vegetables including fresh spinach, red bell pepper, zucchini, red onion, and cherry tomatoes to the bowl.

  • 5

    Mix the vegetables gently into the egg mixture along with the chopped fresh herbs.

  • 6

    Carefully pour the combined ingredients onto the preheated sheet pan, spreading them in an even layer.

  • 7

    Bake in the oven for 15-20 minutes or until the eggs are set and the edges are slightly golden.

  • 8

    Remove from the oven, let cool for a couple of minutes, slice, and serve warm.