Sheet Pan Eggs with Roasted Bell Peppers and Sweet Potato Hash

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

Sheet Pan Eggs with Roasted Bell Peppers and Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Bell Peppers and Sweet Potato Hash

A vibrant, one-pan meal that features perfectly roasted bell peppers and sweet potato hash paired with a blend of whole eggs and egg whites. This dish brings together the savory creaminess of eggs with the natural sweetness of roasted vegetables, resulting in a balanced and satisfying option whether you're starting your day or enjoying a light lunch or dinner.

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NUTRITION

434kcal
Protein
34.6g
Fat
20.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Egg Whites (approx. 4 egg whites)

1 cup diced Mixed Bell Peppers

1/2 medium Sweet Potato (~100g)

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into small cubes and chop the mixed bell peppers into bite-sized pieces. Toss them in a bowl with the olive oil, salt, and pepper.

  • 3

    Spread the diced vegetables evenly on the sheet pan and roast for 15-20 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, crack the eggs into a bowl, add the egg whites, and whisk gently until well combined. Season with a pinch of salt and pepper.

  • 5

    Once the vegetables are roasted, create 2-3 small wells among them on the sheet pan. Pour the egg mixture into these wells.

  • 6

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

  • 7

    Remove from the oven, let cool slightly, and serve warm, enjoying the harmonious blend of savory eggs and roasted vegetables.

Sheet Pan Eggs with Roasted Bell Peppers and Sweet Potato Hash

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

Sheet Pan Eggs with Roasted Bell Peppers and Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Bell Peppers and Sweet Potato Hash

A vibrant, one-pan meal that features perfectly roasted bell peppers and sweet potato hash paired with a blend of whole eggs and egg whites. This dish brings together the savory creaminess of eggs with the natural sweetness of roasted vegetables, resulting in a balanced and satisfying option whether you're starting your day or enjoying a light lunch or dinner.

NUTRITION

434kcal
Protein
34.6g
Fat
20.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Egg Whites (approx. 4 egg whites)

1 cup diced Mixed Bell Peppers

1/2 medium Sweet Potato (~100g)

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into small cubes and chop the mixed bell peppers into bite-sized pieces. Toss them in a bowl with the olive oil, salt, and pepper.

  • 3

    Spread the diced vegetables evenly on the sheet pan and roast for 15-20 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, crack the eggs into a bowl, add the egg whites, and whisk gently until well combined. Season with a pinch of salt and pepper.

  • 5

    Once the vegetables are roasted, create 2-3 small wells among them on the sheet pan. Pour the egg mixture into these wells.

  • 6

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

  • 7

    Remove from the oven, let cool slightly, and serve warm, enjoying the harmonious blend of savory eggs and roasted vegetables.