Name: Sheet Pan Roasted Veggie and Egg Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs (150g); 0.5 cup Egg Whites (120g); 1 medium Red Bell Pepper (150g); 1 small Zucchini (100g); 0.5 cup Cherry Tomatoes (75g); 1 cup Baby Spinach (30g); 1/4 of a Red Onion (30g); 1 tsp Olive Oil (4.5g); Seasonings to taste

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Veggie and Egg Bake

Delight in a colorful sheet pan bake featuring roasted seasonal veggies embraced by a rich blend of whole eggs and egg whites. This wholesome bake offers a perfect balance of protein and vibrant roasted flavors, enhanced with a drizzle of olive oil and aromatic spices.

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NUTRITION

Protein

35.1g

Fat

20.4g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

0.5 cup Egg Whites (120g)

1 medium Red Bell Pepper (150g)

1 small Zucchini (100g)

0.5 cup Cherry Tomatoes (75g)

1 cup Baby Spinach (30g)

1/4 of a Red Onion (30g)

1 tsp Olive Oil (4.5g)

Seasonings to taste

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PREPARATION

1
Preheat the oven to 425°F.
2
Chop the red bell pepper, zucchini, cherry tomatoes (if larger, cut in halves), red onion, and roughly tear the spinach into bite-sized pieces.
3
On a sheet pan, drizzle olive oil and toss all the veggies with salt, pepper, and garlic powder to ensure even coating.
4
Roast the vegetables in the oven for about 15 minutes until they start to tenderize and slightly char at the edges.
5
Remove the pan from the oven and create small wells/spaces among the vegetables.
6
Crack the whole eggs into the wells and gently pour the egg whites over if using.
7
Return the pan to the oven and bake for an additional 8-10 minutes, or until the eggs are set to your liking.
8
Remove from the oven, allow to cool slightly, then serve warm.