Sheet Pan Egg Frittata with Roasted Sweet Potatoes and Bell Peppers

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

Sheet Pan Egg Frittata with Roasted Sweet Potatoes and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Egg Frittata with Roasted Sweet Potatoes and Bell Peppers

Savor a vibrant and satisfying frittata made on a sheet pan with roasted sweet potatoes, crisp red bell peppers, and fresh spinach. This dish features a hearty combination of whole eggs and egg whites, perfectly roasted vegetables, and a drizzle of olive oil that brings out natural sweetness and robust flavor. The result is a balanced meal that’s both nutrient-dense and delicious — ideal for a fulfilling breakfast, a light lunch, or a versatile dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

271kcal
Protein
13.8g
Fat
10.2g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

3 Egg Whites

1 medium Sweet Potato

1 medium Red Bell Pepper

1 cup Fresh Spinach

1 quarter cup chopped Yellow Onion

1 teaspoon Olive Oil

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into 1/2-inch cubes, slice the red bell pepper into strips, and chop the yellow onion. Toss these vegetables with olive oil, salt, and pepper on the sheet pan.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes until they start to soften and develop a slight char.

  • 4

    In a medium bowl, whisk together the eggs and egg whites. Stir in the fresh spinach and add a pinch more salt and pepper.

  • 5

    Once the vegetables have roasted for around 15-20 minutes, evenly pour the egg mixture directly over them on the sheet pan.

  • 6

    Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the eggs are set and the frittata is lightly golden around the edges.

  • 7

    Remove from the oven, let cool for a couple of minutes, slice into portions, and serve warm.

Sheet Pan Egg Frittata with Roasted Sweet Potatoes and Bell Peppers

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

Sheet Pan Egg Frittata with Roasted Sweet Potatoes and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Egg Frittata with Roasted Sweet Potatoes and Bell Peppers

Savor a vibrant and satisfying frittata made on a sheet pan with roasted sweet potatoes, crisp red bell peppers, and fresh spinach. This dish features a hearty combination of whole eggs and egg whites, perfectly roasted vegetables, and a drizzle of olive oil that brings out natural sweetness and robust flavor. The result is a balanced meal that’s both nutrient-dense and delicious — ideal for a fulfilling breakfast, a light lunch, or a versatile dinner.

NUTRITION

271kcal
Protein
13.8g
Fat
10.2g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

3 Egg Whites

1 medium Sweet Potato

1 medium Red Bell Pepper

1 cup Fresh Spinach

1 quarter cup chopped Yellow Onion

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into 1/2-inch cubes, slice the red bell pepper into strips, and chop the yellow onion. Toss these vegetables with olive oil, salt, and pepper on the sheet pan.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes until they start to soften and develop a slight char.

  • 4

    In a medium bowl, whisk together the eggs and egg whites. Stir in the fresh spinach and add a pinch more salt and pepper.

  • 5

    Once the vegetables have roasted for around 15-20 minutes, evenly pour the egg mixture directly over them on the sheet pan.

  • 6

    Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the eggs are set and the frittata is lightly golden around the edges.

  • 7

    Remove from the oven, let cool for a couple of minutes, slice into portions, and serve warm.