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

Start your day or refuel any time with this vibrant sheet pan dish featuring perfectly baked eggs nestled among a medley of roasted vegetables. The combination of hearty eggs, crisp bell peppers, tender zucchini, nutrient-rich spinach, and a sprinkle of reduced-fat feta creates a balanced and flavorful meal that’s as visually appealing as it is satisfying.

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NUTRITION

510kcal
Protein
43.1g
Fat
34g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/2 cup chopped red bell pepper

1/2 cup sliced zucchini

1/2 cup fresh spinach

1/4 cup crumbled reduced-fat feta cheese

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Prepare a sheet pan by lightly drizzling the olive oil over it to prevent sticking.

  • 3

    Evenly spread out the chopped red bell pepper, sliced zucchini, and spinach across the sheet pan.

  • 4

    Create small wells among the vegetables and crack one egg into each well.

  • 5

    Sprinkle the crumbled reduced-fat feta cheese evenly over the vegetables and eggs.

  • 6

    Place the sheet pan in the oven and bake for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny (or adjust to your desired level of doneness).

  • 7

    Remove from the oven, allow to cool slightly, 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

Start your day or refuel any time with this vibrant sheet pan dish featuring perfectly baked eggs nestled among a medley of roasted vegetables. The combination of hearty eggs, crisp bell peppers, tender zucchini, nutrient-rich spinach, and a sprinkle of reduced-fat feta creates a balanced and flavorful meal that’s as visually appealing as it is satisfying.

NUTRITION

510kcal
Protein
43.1g
Fat
34g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1/2 cup chopped red bell pepper

1/2 cup sliced zucchini

1/2 cup fresh spinach

1/4 cup crumbled reduced-fat feta cheese

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Prepare a sheet pan by lightly drizzling the olive oil over it to prevent sticking.

  • 3

    Evenly spread out the chopped red bell pepper, sliced zucchini, and spinach across the sheet pan.

  • 4

    Create small wells among the vegetables and crack one egg into each well.

  • 5

    Sprinkle the crumbled reduced-fat feta cheese evenly over the vegetables and eggs.

  • 6

    Place the sheet pan in the oven and bake for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny (or adjust to your desired level of doneness).

  • 7

    Remove from the oven, allow to cool slightly, and serve warm.