Name: Sheet Pan Baked Eggs with Roasted Asparagus and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1/2 cup egg whites; 1 bunch asparagus (approx. 134g); 1 medium red bell pepper; 1 teaspoon olive oil; Salt and pepper to taste

Sheet Pan Baked Eggs with Roasted Asparagus and Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Asparagus and Bell Peppers

Enjoy a nutritious medley of roasted asparagus and bell peppers crowned with baked eggs for a satisfying meal that's as vibrant on the plate as it is balanced in macros. Perfectly seasoned and cooked together on a single sheet pan, this dish blends the rich, savory flavor of eggs with the fresh crunch of veggies.

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NUTRITION

Protein

34.7g

Fat

20g

Carbs

15.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup egg whites

1 bunch asparagus (approx. 134g)

1 medium red bell pepper

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Wash and trim the asparagus, then cut the red bell pepper into strips.
3
On a sheet pan, drizzle the asparagus and bell pepper with olive oil, and season lightly with salt and pepper. Toss to coat evenly.
4
Roast the vegetables in the preheated oven for about 10 minutes.
5
Remove the pan from the oven and create small wells in the vegetables using a spatula.
6
Crack the 3 large eggs into the wells and pour the egg whites evenly over the vegetables.
7
Return the pan to the oven and bake for an additional 8-10 minutes, or until the eggs reach your desired level of doneness.
8
Carefully remove from the oven, season with a pinch more salt and pepper if desired, and serve immediately.