Sheet Pan Baked Eggs with Roasted Vegetables

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

Sheet Pan Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Vegetables

Savor a wholesome medley of baked eggs nestled among a colorful array of roasted vegetables. This sheet pan creation blends the richness of farm-fresh eggs with the natural sweetness of red bell peppers, zucchini, and red onions, finished with a burst of fresh spinach and a drizzle of olive oil. Enjoy a satisfying dish that's as versatile as it is nutritious, perfect for any meal of the day.

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NUTRITION

419kcal
Protein
34.4g
Fat
25.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1/2 Red Bell Pepper

1/2 Zucchini

1/4 Red Onion

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Spread them evenly on the sheet pan.

  • 3

    Drizzle the vegetables with olive oil and lightly season with salt and pepper (or your favorite herbs) to taste.

  • 4

    Place the sheet pan in the oven and roast the vegetables for about 10 minutes until they start to soften.

  • 5

    Meanwhile, crack the eggs and separate out 2 egg whites from additional eggs if needed, mixing them with the 4 whole eggs in a bowl. Lightly whisk to combine.

  • 6

    Remove the sheet pan from the oven and carefully create small wells in the roasted vegetables. Pour or spoon the beaten egg mixture into these wells.

  • 7

    Return the sheet pan to the oven and bake for about 10-12 minutes or until the eggs are set to your desired doneness.

  • 8

    Remove from the oven, sprinkle fresh spinach over the top, and serve warm.

Sheet Pan Baked Eggs with Roasted Vegetables

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

Sheet Pan Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Vegetables

Savor a wholesome medley of baked eggs nestled among a colorful array of roasted vegetables. This sheet pan creation blends the richness of farm-fresh eggs with the natural sweetness of red bell peppers, zucchini, and red onions, finished with a burst of fresh spinach and a drizzle of olive oil. Enjoy a satisfying dish that's as versatile as it is nutritious, perfect for any meal of the day.

NUTRITION

419kcal
Protein
34.4g
Fat
25.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1/2 Red Bell Pepper

1/2 Zucchini

1/4 Red Onion

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Spread them evenly on the sheet pan.

  • 3

    Drizzle the vegetables with olive oil and lightly season with salt and pepper (or your favorite herbs) to taste.

  • 4

    Place the sheet pan in the oven and roast the vegetables for about 10 minutes until they start to soften.

  • 5

    Meanwhile, crack the eggs and separate out 2 egg whites from additional eggs if needed, mixing them with the 4 whole eggs in a bowl. Lightly whisk to combine.

  • 6

    Remove the sheet pan from the oven and carefully create small wells in the roasted vegetables. Pour or spoon the beaten egg mixture into these wells.

  • 7

    Return the sheet pan to the oven and bake for about 10-12 minutes or until the eggs are set to your desired doneness.

  • 8

    Remove from the oven, sprinkle fresh spinach over the top, and serve warm.