Sheet Pan Roasted Vegetable and Egg Bake

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

Sheet Pan Roasted Vegetable and Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetable and Egg Bake

Savor a vibrant medley of roasted vegetables crowned with eggs and crumbled feta, perfectly baked on a single sheet pan. This colorful dish delivers a warm blend of sweet bell peppers, zucchini, and tomatoes, harmonized with the creamy tang of feta, making for a satisfying meal any time of day.

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NUTRITION

560kcal
Protein
33.6g
Fat
36.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Crumbled Feta Cheese (75g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (118g)

1 cup Cherry Tomatoes (150g)

1/2 medium Red Onion (50g)

1/2 tbsp Olive Oil (7g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a large bowl, toss chopped red bell pepper, sliced zucchini, halved cherry tomatoes, and thinly sliced red onion with olive oil, salt, and pepper.

  • 3

    Spread the seasoned vegetables evenly on a sheet pan.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes until they begin to soften and develop some color.

  • 5

    Remove the sheet pan from the oven and evenly crack the eggs over the roasted vegetables.

  • 6

    Sprinkle the crumbled feta cheese on top of the vegetables and eggs.

  • 7

    Return the pan to the oven and bake for an additional 8-10 minutes or until the eggs are just set (or cooked to your preference).

  • 8

    Remove from the oven, let it cool slightly, and serve directly from the pan or transfer to plates.

Sheet Pan Roasted Vegetable and Egg Bake

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

Sheet Pan Roasted Vegetable and Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetable and Egg Bake

Savor a vibrant medley of roasted vegetables crowned with eggs and crumbled feta, perfectly baked on a single sheet pan. This colorful dish delivers a warm blend of sweet bell peppers, zucchini, and tomatoes, harmonized with the creamy tang of feta, making for a satisfying meal any time of day.

NUTRITION

560kcal
Protein
33.6g
Fat
36.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Crumbled Feta Cheese (75g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (118g)

1 cup Cherry Tomatoes (150g)

1/2 medium Red Onion (50g)

1/2 tbsp Olive Oil (7g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a large bowl, toss chopped red bell pepper, sliced zucchini, halved cherry tomatoes, and thinly sliced red onion with olive oil, salt, and pepper.

  • 3

    Spread the seasoned vegetables evenly on a sheet pan.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes until they begin to soften and develop some color.

  • 5

    Remove the sheet pan from the oven and evenly crack the eggs over the roasted vegetables.

  • 6

    Sprinkle the crumbled feta cheese on top of the vegetables and eggs.

  • 7

    Return the pan to the oven and bake for an additional 8-10 minutes or until the eggs are just set (or cooked to your preference).

  • 8

    Remove from the oven, let it cool slightly, and serve directly from the pan or transfer to plates.