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 this savory sheet pan bake featuring protein-rich eggs combined with hearty chickpeas and a medley of roasted vegetables. The vibrant bell peppers, zucchini, and spinach bring a burst of color and fresh flavor, perfectly complemented by the simplicity of egg baked to a tender finish. A balanced dish ideal for breakfast, lunch, or dinner.

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NUTRITION

481kcal
Protein
35.9g
Fat
22.3g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Chickpeas (82g)

1 cup chopped Red Bell Pepper (92g)

1 small Zucchini (120g)

1 cup fresh Spinach (30g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a large mixing bowl, whisk the eggs until well blended.

  • 3

    Add the drained chickpeas, chopped bell pepper, diced zucchini, and spinach to the bowl, stirring gently to mix.

  • 4

    Pour the mixture evenly onto the prepared sheet pan, spreading the ingredients out in a single layer for even cooking.

  • 5

    Roast in the preheated oven for about 18-22 minutes, or until the eggs are set and the vegetables are tender around the edges.

  • 6

    Remove from the oven, let cool slightly, then slice into squares or wedges. Serve warm and enjoy.

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 this savory sheet pan bake featuring protein-rich eggs combined with hearty chickpeas and a medley of roasted vegetables. The vibrant bell peppers, zucchini, and spinach bring a burst of color and fresh flavor, perfectly complemented by the simplicity of egg baked to a tender finish. A balanced dish ideal for breakfast, lunch, or dinner.

NUTRITION

481kcal
Protein
35.9g
Fat
22.3g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Chickpeas (82g)

1 cup chopped Red Bell Pepper (92g)

1 small Zucchini (120g)

1 cup fresh Spinach (30g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a large mixing bowl, whisk the eggs until well blended.

  • 3

    Add the drained chickpeas, chopped bell pepper, diced zucchini, and spinach to the bowl, stirring gently to mix.

  • 4

    Pour the mixture evenly onto the prepared sheet pan, spreading the ingredients out in a single layer for even cooking.

  • 5

    Roast in the preheated oven for about 18-22 minutes, or until the eggs are set and the vegetables are tender around the edges.

  • 6

    Remove from the oven, let cool slightly, then slice into squares or wedges. Serve warm and enjoy.