Name: Sheet Pan Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Chicken Eggs; 4 Egg Whites; 1 medium Red Bell Pepper; 1 small Red Onion; 1 small Zucchini; 1 cup Spinach; 1 teaspoon Olive Oil

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Vegetables

A versatile sheet pan dish where eggs meet a colorful array of roasted vegetables for a satisfying, nutrient-packed meal. The eggs are perfectly baked alongside tender bell peppers, zucchini, red onions, and a handful of fresh spinach, finished with a drizzle of olive oil for extra flavor.

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NUTRITION

Protein

37.0g

Fat

20.7g

Carbs

22.6g

SERVINGS

1 serving

INGREDIENTS

3 large Chicken Eggs

4 Egg Whites

1 medium Red Bell Pepper

1 small Red Onion

1 small Zucchini

1 cup Spinach

1 teaspoon Olive Oil

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PREPARATION

1
Preheat your oven to 400°F (200°C) and lightly grease a sheet pan with olive oil.
2
Chop the red bell pepper, red onion, and zucchini into bite-sized pieces. Spread them evenly on the sheet pan.
3
Drizzle a teaspoon of olive oil over the vegetables and toss them gently to coat.
4
Create a few small wells among the vegetables and crack the eggs into these spaces. Pour in the egg whites evenly over the vegetables as well.
5
Season everything lightly with salt and pepper or your favorite herbs.
6
Place the sheet pan in the preheated oven and roast for about 15-18 minutes or until the eggs are set and the vegetables are tender.
7
Remove from the oven and add fresh spinach on top; the residual heat will wilt the spinach slightly.
8
Serve warm and enjoy a balanced, protein-rich meal.