Egg and Roasted Vegetable Sheet Pan Bake

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

Egg and Roasted Vegetable Sheet Pan Bake

YOUR SOLIN GENERATED RECIPE

Egg and Roasted Vegetable Sheet Pan Bake

Enjoy a hearty and colorful sheet pan bake featuring a blend of roasted bell peppers, zucchini, red onion, and fresh spinach, complemented by a protein-packed egg mixture. This dish offers a satisfying balance of tender roasted vegetables and a silky egg custard, perfect for any meal of the day.

Try 3 days free, then $12.99 / mo.

NUTRITION

546kcal
Protein
44.9g
Fat
29.7g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

4 large egg whites

1 cup diced red bell pepper

1 cup sliced zucchini

1/2 cup sliced red onion

1 cup raw spinach

2 teaspoons olive oil

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a sheet pan with the olive oil.

  • 2

    In a mixing bowl, whisk together the whole eggs and egg whites until well combined. Season with a pinch of salt and pepper.

  • 3

    Spread the diced red bell pepper, sliced zucchini, red onion, and raw spinach evenly on the sheet pan. Drizzle a little extra olive oil if desired and season with salt and pepper.

  • 4

    Pour the egg mixture evenly over the roasted vegetables on the sheet pan, ensuring an even distribution.

  • 5

    Place the sheet pan in the oven and bake for 20-25 minutes, or until the eggs are set and the vegetables are tender and slightly caramelized around the edges.

  • 6

    Remove from the oven, let it cool for a few minutes, then cut into portions. Serve warm and enjoy your protein-packed, nutrient-dense meal.

Egg and Roasted Vegetable Sheet Pan Bake

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

Egg and Roasted Vegetable Sheet Pan Bake

YOUR SOLIN GENERATED RECIPE

Egg and Roasted Vegetable Sheet Pan Bake

Enjoy a hearty and colorful sheet pan bake featuring a blend of roasted bell peppers, zucchini, red onion, and fresh spinach, complemented by a protein-packed egg mixture. This dish offers a satisfying balance of tender roasted vegetables and a silky egg custard, perfect for any meal of the day.

NUTRITION

546kcal
Protein
44.9g
Fat
29.7g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

4 large egg whites

1 cup diced red bell pepper

1 cup sliced zucchini

1/2 cup sliced red onion

1 cup raw spinach

2 teaspoons olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a sheet pan with the olive oil.

  • 2

    In a mixing bowl, whisk together the whole eggs and egg whites until well combined. Season with a pinch of salt and pepper.

  • 3

    Spread the diced red bell pepper, sliced zucchini, red onion, and raw spinach evenly on the sheet pan. Drizzle a little extra olive oil if desired and season with salt and pepper.

  • 4

    Pour the egg mixture evenly over the roasted vegetables on the sheet pan, ensuring an even distribution.

  • 5

    Place the sheet pan in the oven and bake for 20-25 minutes, or until the eggs are set and the vegetables are tender and slightly caramelized around the edges.

  • 6

    Remove from the oven, let it cool for a few minutes, then cut into portions. Serve warm and enjoy your protein-packed, nutrient-dense meal.