Sheet Pan Roasted Veggie and Egg Bake

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

Sheet Pan Roasted Veggie and Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Veggie and Egg Bake

Enjoy a vibrant, nutrient-packed egg bake where roasted veggies meet creamy cottage cheese and perfectly baked eggs. This dish bursts with color and flavor, offering a satisfying harmony of textures—crisp roasted bell pepper, tender broccoli, and fresh spinach blended with eggs for a balanced, wholesome meal.

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NUTRITION

471kcal
Protein
38.9g
Fat
26.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Low-Fat Cottage Cheese (110g)

1 medium Red Bell Pepper (120g)

1/2 cup Broccoli Florets (44g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a sheet pan, toss the red bell pepper slices, broccoli florets, and spinach with olive oil, salt, and pepper.

  • 3

    Roast the veggies in the preheated oven for about 10-12 minutes, until they are slightly tender and charred at the edges.

  • 4

    Meanwhile, in a bowl, whisk together the eggs and cottage cheese until combined. Season with a pinch of salt and pepper.

  • 5

    Remove the sheet pan from the oven and evenly pour the egg mixture over the roasted veggies.

  • 6

    Return the pan to the oven and bake for an additional 10-12 minutes, or until the eggs are set and lightly golden on top.

  • 7

    Allow the dish to cool slightly, slice into portions, and serve warm.

Sheet Pan Roasted Veggie and Egg Bake

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

Sheet Pan Roasted Veggie and Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Veggie and Egg Bake

Enjoy a vibrant, nutrient-packed egg bake where roasted veggies meet creamy cottage cheese and perfectly baked eggs. This dish bursts with color and flavor, offering a satisfying harmony of textures—crisp roasted bell pepper, tender broccoli, and fresh spinach blended with eggs for a balanced, wholesome meal.

NUTRITION

471kcal
Protein
38.9g
Fat
26.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Low-Fat Cottage Cheese (110g)

1 medium Red Bell Pepper (120g)

1/2 cup Broccoli Florets (44g)

1 cup Spinach (30g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a sheet pan, toss the red bell pepper slices, broccoli florets, and spinach with olive oil, salt, and pepper.

  • 3

    Roast the veggies in the preheated oven for about 10-12 minutes, until they are slightly tender and charred at the edges.

  • 4

    Meanwhile, in a bowl, whisk together the eggs and cottage cheese until combined. Season with a pinch of salt and pepper.

  • 5

    Remove the sheet pan from the oven and evenly pour the egg mixture over the roasted veggies.

  • 6

    Return the pan to the oven and bake for an additional 10-12 minutes, or until the eggs are set and lightly golden on top.

  • 7

    Allow the dish to cool slightly, slice into portions, and serve warm.