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 hearty and versatile sheet pan meal that features oven-roasted colorful vegetables, perfectly baked eggs, and a creamy dollop of cottage cheese. This dish is as nutritious as it is visually appealing, making it a delightful option for breakfast, lunch, or dinner.

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NUTRITION

520kcal
Protein
35.5g
Fat
23.9g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1 medium Red Bell Pepper (119g)

1 cup Spinach (30g)

1 small Zucchini (150g)

1 small Sweet Potato (100g)

0.5 tbsp Olive Oil (7.5g)

0.5 cup Low-Fat Cottage Cheese (113g)

Seasonings: Salt, Pepper, Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Dice the red bell pepper, zucchini, and sweet potato into bite-sized pieces. Spread them evenly on the sheet pan.

  • 3

    Drizzle the vegetables with olive oil and season with salt, pepper, and a pinch of garlic powder. Toss to ensure even coating.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, or until they begin to soften and slightly brown.

  • 5

    Remove the pan from the oven and create small wells among the vegetables. Crack one egg into each well.

  • 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 runny (adjust time based on your preferred egg doneness).

  • 7

    Once baked, remove the pan from the oven and gently dollop low-fat cottage cheese over the finished dish.

  • 8

    Serve warm and enjoy this balanced, protein-packed meal that works perfectly for breakfast, lunch, or dinner.

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 hearty and versatile sheet pan meal that features oven-roasted colorful vegetables, perfectly baked eggs, and a creamy dollop of cottage cheese. This dish is as nutritious as it is visually appealing, making it a delightful option for breakfast, lunch, or dinner.

NUTRITION

520kcal
Protein
35.5g
Fat
23.9g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1 medium Red Bell Pepper (119g)

1 cup Spinach (30g)

1 small Zucchini (150g)

1 small Sweet Potato (100g)

0.5 tbsp Olive Oil (7.5g)

0.5 cup Low-Fat Cottage Cheese (113g)

Seasonings: Salt, Pepper, Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Dice the red bell pepper, zucchini, and sweet potato into bite-sized pieces. Spread them evenly on the sheet pan.

  • 3

    Drizzle the vegetables with olive oil and season with salt, pepper, and a pinch of garlic powder. Toss to ensure even coating.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, or until they begin to soften and slightly brown.

  • 5

    Remove the pan from the oven and create small wells among the vegetables. Crack one egg into each well.

  • 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 runny (adjust time based on your preferred egg doneness).

  • 7

    Once baked, remove the pan from the oven and gently dollop low-fat cottage cheese over the finished dish.

  • 8

    Serve warm and enjoy this balanced, protein-packed meal that works perfectly for breakfast, lunch, or dinner.