Sheet Pan Eggs with Roasted Vegetables

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

Sheet Pan Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Vegetables

Enjoy a vibrant sheet pan meal featuring baked eggs nestled among a colorful medley of roasted vegetables and hearty chickpeas. This dish offers a balanced blend of protein, fiber, and healthy fats with an easy, one-pan cleanup ideal for any time of day.

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NUTRITION

548kcal
Protein
36.1g
Fat
27.5g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g)

1/2 cup Canned Chickpeas (82g)

1 medium Bell Pepper (120g)

1 small Zucchini (118g)

1/2 small Red Onion (50g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Rinse and drain the chickpeas if using canned.

  • 3

    Toss the chopped vegetables and chickpeas with olive oil, salt, and pepper on the sheet pan. Spread them out evenly.

  • 4

    Roast the vegetables and chickpeas in the oven for about 15-20 minutes until they begin to soften and develop color.

  • 5

    Remove the sheet pan from the oven and create small wells among the vegetables. Crack the eggs into these wells.

  • 6

    Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the eggs are cooked to your preferred doneness.

  • 7

    Just before serving, scatter fresh spinach on top so it slightly wilts from the residual heat. Serve warm and enjoy!

Sheet Pan Eggs with Roasted Vegetables

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

Sheet Pan Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Vegetables

Enjoy a vibrant sheet pan meal featuring baked eggs nestled among a colorful medley of roasted vegetables and hearty chickpeas. This dish offers a balanced blend of protein, fiber, and healthy fats with an easy, one-pan cleanup ideal for any time of day.

NUTRITION

548kcal
Protein
36.1g
Fat
27.5g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g)

1/2 cup Canned Chickpeas (82g)

1 medium Bell Pepper (120g)

1 small Zucchini (118g)

1/2 small Red Onion (50g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Rinse and drain the chickpeas if using canned.

  • 3

    Toss the chopped vegetables and chickpeas with olive oil, salt, and pepper on the sheet pan. Spread them out evenly.

  • 4

    Roast the vegetables and chickpeas in the oven for about 15-20 minutes until they begin to soften and develop color.

  • 5

    Remove the sheet pan from the oven and create small wells among the vegetables. Crack the eggs into these wells.

  • 6

    Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the eggs are cooked to your preferred doneness.

  • 7

    Just before serving, scatter fresh spinach on top so it slightly wilts from the residual heat. Serve warm and enjoy!