YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Veggie and Egg Bake
Savor the harmony of roasted vegetables and hearty eggs in this vibrant bake, where tender roasted veggies mingle with perfectly set eggs and protein-packed chickpeas. This versatile dish offers a colorful plate full of texture and flavor, ideal for any mealtime craving.
INGREDIENTS
4 large eggs
1/2 cup canned chickpeas (drained)
1 cup cherry tomatoes
1/2 medium zucchini
1 medium red bell pepper
1 small red onion
1/2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
PREPARATION
Preheat the oven to 400°F and line a sheet pan with parchment paper.
Dice the red bell pepper, slice the red onion into thin wedges, cut the zucchini into half-moons, and halve the cherry tomatoes.
In a large bowl, combine the chickpeas, vegetables, olive oil, Italian seasoning, salt, and pepper tossing to coat evenly.
Spread the vegetable mixture on the sheet pan in a single layer and roast in the oven for about 15-20 minutes until the vegetables are tender.
While vegetables are roasting, whisk the eggs in a bowl and season lightly with salt and pepper.
Once the vegetables are roasted, remove the pan briefly from the oven and pour the whisked eggs over them evenly.
Return the pan to the oven and bake for an additional 10-12 minutes until the eggs are just set but still soft in the center.
Remove from the oven, slice into portions, and serve warm.