YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Veggie and Egg Bake
Enjoy a nutrient-packed egg bake featuring farm-fresh vegetables roasted to perfection on a sheet pan. This savory dish pairs fluffy eggs with crisp red bell peppers, zucchini, mushrooms, and spinach, elevated by a dollop of creamy low-fat cottage cheese. Ideal for any meal of the day, this recipe achieves a perfect balance of protein and flavor while staying within your calorie goals.
INGREDIENTS
3 large eggs
1/2 cup low-fat cottage cheese
1 medium red bell pepper, sliced
1 small zucchini, sliced
1/2 cup sliced mushrooms
1 cup fresh spinach
1 tsp olive oil
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F and line a sheet pan with parchment paper or lightly spray with non-stick spray.
Chop the red bell pepper, zucchini, and mushrooms into bite-sized pieces. Place them on the sheet pan along with the fresh spinach.
Drizzle the vegetables with olive oil and season with salt and pepper. Toss to ensure the veggies are evenly coated.
Roast the vegetables in the oven for 10-12 minutes until they begin to soften.
While the vegetables roast, whisk together the eggs and low-fat cottage cheese in a bowl until well combined. Season lightly with salt and pepper.
Remove the sheet pan from the oven and distribute the roasted vegetables evenly.
Pour the egg and cottage cheese mixture over the vegetables, ensuring even coverage.
Return the pan to the oven and bake for an additional 10-15 minutes, or until the eggs are set and slightly golden on top.
Remove from the oven, slice, and serve warm. Enjoy your balanced and flavorful sheet pan roasted veggie and egg bake!