Name: Sheet Pan Egg and Roasted Vegetable Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 1/2 cup black beans; 1 medium red bell pepper; 1 small zucchini; 1 cup cherry tomatoes; 1/2 medium red onion; 1 teaspoon olive oil; Salt & pepper to taste

Sheet Pan Egg and Roasted Vegetable Bake

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Egg and Roasted Vegetable Bake

A vibrant and wholesome one-pan meal featuring perfectly roasted vegetables paired with protein-rich eggs and hearty black beans. This dish offers a comforting blend of flavors and textures, making it an ideal option for any meal of the day.

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NUTRITION

Protein

17.8g

Fat

10.8g

Carbs

43g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup black beans

1 medium red bell pepper

1 small zucchini

1 cup cherry tomatoes

1/2 medium red onion

1 teaspoon olive oil

Salt & pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and lightly grease a sheet pan.
2
Chop the red bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces.
3
In a large bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
4
Spread the vegetables evenly on the sheet pan and roast in the oven for 15-20 minutes until they begin to soften.
5
Remove the pan and add the black beans, gently stirring to combine with the vegetables.
6
Make small wells in the roasted vegetable mixture and crack an egg into each well.
7
Return the pan to the oven and bake for an additional 8-10 minutes, or until the eggs are set to your liking.
8
Remove from the oven, let cool slightly, and serve warm.