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 and hearty blend of roasted vegetables intermingled with baked eggs and chickpeas, all accented with a tangy hint of feta. This dish offers a comforting texture with crisp edges and a soft center, making it a perfect option for any meal of the day.

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NUTRITION

520kcal
Protein
33.9g
Fat
26g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 medium Red Bell Pepper

1 small Zucchini

1 cup Spinach

1/2 cup Cherry Tomatoes

1/4 cup Feta Cheese

1/2 cup Chickpeas

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PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper into bite-sized pieces and slice the zucchini into rounds or half-moons. Halve the cherry tomatoes if desired.

  • 3

    In a large bowl, combine the chopped bell pepper, zucchini, spinach, cherry tomatoes, and chickpeas. Drizzle with a little olive oil, season with salt, pepper, and garlic powder, and toss until evenly coated.

  • 4

    Spread the vegetable mixture evenly on the sheet pan and roast for about 15 minutes, stirring halfway through for even cooking.

  • 5

    Remove the pan from the oven and make small wells in the veggies. Crack an egg into each well.

  • 6

    Sprinkle the feta cheese evenly over the veggies and eggs.

  • 7

    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 slightly runny (or your desired level of doneness).

  • 8

    Remove from the oven, let it rest for a couple of minutes, then 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 and hearty blend of roasted vegetables intermingled with baked eggs and chickpeas, all accented with a tangy hint of feta. This dish offers a comforting texture with crisp edges and a soft center, making it a perfect option for any meal of the day.

NUTRITION

520kcal
Protein
33.9g
Fat
26g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 medium Red Bell Pepper

1 small Zucchini

1 cup Spinach

1/2 cup Cherry Tomatoes

1/4 cup Feta Cheese

1/2 cup Chickpeas

PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper into bite-sized pieces and slice the zucchini into rounds or half-moons. Halve the cherry tomatoes if desired.

  • 3

    In a large bowl, combine the chopped bell pepper, zucchini, spinach, cherry tomatoes, and chickpeas. Drizzle with a little olive oil, season with salt, pepper, and garlic powder, and toss until evenly coated.

  • 4

    Spread the vegetable mixture evenly on the sheet pan and roast for about 15 minutes, stirring halfway through for even cooking.

  • 5

    Remove the pan from the oven and make small wells in the veggies. Crack an egg into each well.

  • 6

    Sprinkle the feta cheese evenly over the veggies and eggs.

  • 7

    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 slightly runny (or your desired level of doneness).

  • 8

    Remove from the oven, let it rest for a couple of minutes, then serve warm.