Sheet Pan Baked Eggs with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Crispy Roasted Vegetables

Enjoy a vibrant and hearty dish featuring perfectly baked eggs nestled among a colorful medley of roasted vegetables. The tender red bell pepper, fresh spinach, earthy mushrooms, and zucchini are brought together with protein-rich eggs and black beans for a satisfying meal that's as nourishing as it is delicious.

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NUTRITION

492kcal
Protein
39.5g
Fat
20.9g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1 medium Red Bell Pepper (~119g)

1 cup Fresh Spinach (~30g)

1 cup sliced Mushrooms (~70g)

1 small Zucchini (~170g)

1/2 cup Black Beans (~130g, rinsed and drained)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a sheet pan with cooking spray or a small amount of olive oil.

  • 2

    Chop the red bell pepper into strips, slice the mushrooms, and cut the zucchini into half-moon slices. Roughly chop the spinach if desired.

  • 3

    Spread the prepared vegetables evenly on the sheet pan. Drizzle a small amount of olive oil (optional, if within calorie range) and season lightly with salt and pepper.

  • 4

    Roast the vegetables in the preheated oven for about 12-15 minutes, until they begin to soften and develop some crisp edges.

  • 5

    Remove the sheet pan from the oven and create small wells in the roasted vegetables.

  • 6

    Crack one egg into each well. Sprinkle the black beans evenly around the vegetables for added protein and texture.

  • 7

    Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks remain runny (adjust bake time if you prefer fully set yolks).

  • 8

    Remove from the oven, garnish with freshly ground pepper and any additional herbs of choice, then serve warm.

Sheet Pan Baked Eggs with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Crispy Roasted Vegetables

Enjoy a vibrant and hearty dish featuring perfectly baked eggs nestled among a colorful medley of roasted vegetables. The tender red bell pepper, fresh spinach, earthy mushrooms, and zucchini are brought together with protein-rich eggs and black beans for a satisfying meal that's as nourishing as it is delicious.

NUTRITION

492kcal
Protein
39.5g
Fat
20.9g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1 medium Red Bell Pepper (~119g)

1 cup Fresh Spinach (~30g)

1 cup sliced Mushrooms (~70g)

1 small Zucchini (~170g)

1/2 cup Black Beans (~130g, rinsed and drained)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a sheet pan with cooking spray or a small amount of olive oil.

  • 2

    Chop the red bell pepper into strips, slice the mushrooms, and cut the zucchini into half-moon slices. Roughly chop the spinach if desired.

  • 3

    Spread the prepared vegetables evenly on the sheet pan. Drizzle a small amount of olive oil (optional, if within calorie range) and season lightly with salt and pepper.

  • 4

    Roast the vegetables in the preheated oven for about 12-15 minutes, until they begin to soften and develop some crisp edges.

  • 5

    Remove the sheet pan from the oven and create small wells in the roasted vegetables.

  • 6

    Crack one egg into each well. Sprinkle the black beans evenly around the vegetables for added protein and texture.

  • 7

    Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks remain runny (adjust bake time if you prefer fully set yolks).

  • 8

    Remove from the oven, garnish with freshly ground pepper and any additional herbs of choice, then serve warm.