YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Eggs and Roasted Vegetables
Enjoy a hearty, savory sheet pan meal featuring perfectly roasted vegetables, protein-packed eggs, and a boost of chickpeas for extra texture and flavor. The natural sweetness of bell peppers and zucchini perfectly complements the rich, custardy eggs, with a slight crisp on the edges that makes every bite satisfying.
INGREDIENTS
4 Large Eggs
1/2 cup Chickpeas (rinsed)
1/2 cup Mixed Bell Peppers, chopped
1/2 cup Zucchini, sliced
1/4 cup Red Onion, sliced
1/2 cup Spinach
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
On a large sheet pan, toss the mixed bell peppers, zucchini, red onion, and spinach with olive oil, salt, and pepper.
Arrange the vegetables evenly on the pan. Roast in the oven for about 10 minutes to start softening them.
Remove the pan and gently stir in the rinsed chickpeas, then create small wells among the vegetables.
Crack the eggs into the wells, taking care not to break the yolks.
Season the eggs with a pinch of salt and pepper. Return the pan to the oven and roast for an additional 8-10 minutes, or until the egg whites are set and the edges of the vegetables become crispy.
Remove from the oven and allow to cool slightly before serving.