Name: Sheet Pan Eggs with Roasted Asparagus and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 large Eggs; 1 cup Asparagus (chopped); 1 medium Red Bell Pepper (sliced); 1/2 tablespoon Extra Virgin Olive Oil; Pinch of Salt; Pinch of Black Pepper

Sheet Pan Eggs with Roasted Asparagus and Bell Peppers

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 Asparagus and Bell Peppers

Enjoy a vibrant and protein-packed meal with tender roasted asparagus and sweet bell pepper slices paired with perfectly baked eggs. The simplicity of olive oil and basic seasonings enhances the natural flavors of your fresh veggies, creating a delightful one-pan dish that's easy to prepare and clean up.

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NUTRITION

Protein

10g

Fat

19.7g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

6 large Eggs

1 cup Asparagus (chopped)

1 medium Red Bell Pepper (sliced)

1/2 tablespoon Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

1
Preheat your oven to 425°F.
2
On a sheet pan, toss the asparagus and red bell pepper slices with 1/2 tablespoon olive oil, salt, and black pepper, spreading them out evenly.
3
Roast the vegetables in the preheated oven for about 8-10 minutes.
4
Remove the pan from the oven and make small wells among the vegetables.
5
Crack 6 eggs into the wells, ensuring an even distribution over the veggies.
6
Return the pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny (or to your desired doneness).
7
Remove from the oven and let sit for a minute before serving.