Sheet Pan Roasted Veggie and Egg Bake

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

Sheet Pan Roasted Veggie and Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Veggie and Egg Bake

Enjoy a vibrant medley of roasted veggies and a perfectly baked egg ensemble. This dish features a harmonious blend of protein-rich eggs, hearty chickpeas, and crumbled feta paired with crisp bell pepper, zucchini, and spinach. Lightly seasoned with olive oil and herbs, it's a versatile and satisfying meal that warms your soul and fuels your day.

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NUTRITION

624kcal
Protein
39g
Fat
34.6g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Canned Chickpeas, drained

1/4 cup Low-Fat Feta Cheese

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Spinach

1 tbsp Olive Oil

1 tsp Dried Oregano

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Lightly grease a sheet pan with olive oil.

  • 2

    Rinse and drain the chickpeas. Chop the red bell pepper and zucchini into bite-sized pieces.

  • 3

    In a bowl, toss the chickpeas, chopped bell pepper, zucchini, and spinach with olive oil, dried oregano, salt, and pepper.

  • 4

    Spread the vegetable mixture evenly on the sheet pan and roast in the preheated oven for about 15 minutes.

  • 5

    Remove the sheet pan, make small wells in the roasted veggies, and carefully crack the eggs into the wells.

  • 6

    Sprinkle the crumbled feta cheese over the vegetables and eggs.

  • 7

    Return the pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set and yolks reach your desired doneness.

  • 8

    Remove from the oven, slice, and serve warm. Enjoy the balance of roasted veggies and baked eggs!

Sheet Pan Roasted Veggie and Egg Bake

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

Sheet Pan Roasted Veggie and Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Veggie and Egg Bake

Enjoy a vibrant medley of roasted veggies and a perfectly baked egg ensemble. This dish features a harmonious blend of protein-rich eggs, hearty chickpeas, and crumbled feta paired with crisp bell pepper, zucchini, and spinach. Lightly seasoned with olive oil and herbs, it's a versatile and satisfying meal that warms your soul and fuels your day.

NUTRITION

624kcal
Protein
39g
Fat
34.6g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Canned Chickpeas, drained

1/4 cup Low-Fat Feta Cheese

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Spinach

1 tbsp Olive Oil

1 tsp Dried Oregano

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Lightly grease a sheet pan with olive oil.

  • 2

    Rinse and drain the chickpeas. Chop the red bell pepper and zucchini into bite-sized pieces.

  • 3

    In a bowl, toss the chickpeas, chopped bell pepper, zucchini, and spinach with olive oil, dried oregano, salt, and pepper.

  • 4

    Spread the vegetable mixture evenly on the sheet pan and roast in the preheated oven for about 15 minutes.

  • 5

    Remove the sheet pan, make small wells in the roasted veggies, and carefully crack the eggs into the wells.

  • 6

    Sprinkle the crumbled feta cheese over the vegetables and eggs.

  • 7

    Return the pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set and yolks reach your desired doneness.

  • 8

    Remove from the oven, slice, and serve warm. Enjoy the balance of roasted veggies and baked eggs!