Sheet Pan Eggs with Roasted Asparagus and Bell Peppers

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

Sheet Pan Eggs with Roasted Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Asparagus and Bell Peppers

Enjoy a vibrant, nutritious dish featuring perfectly roasted asparagus and bell peppers paired with savory, oven-baked eggs. The veggies add a refreshing crunch to this protein-rich meal, creating a harmonious balance of flavor and texture in every bite.

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NUTRITION

545kcal
Protein
40.5g
Fat
33.9g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

6 large eggs

1 cup asparagus spears

1 cup red bell pepper, chopped

1 teaspoon olive oil

Salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash and trim the asparagus spears, and chop the red bell pepper into bite size pieces.

  • 3

    Toss the asparagus and bell pepper with olive oil, salt, and black pepper on the sheet pan.

  • 4

    Create 6 small wells in the veggies and crack an egg into each well.

  • 5

    Season the eggs lightly with additional salt and pepper.

  • 6

    Roast in the preheated oven for 12-15 minutes until the egg whites are set but the yolks are still slightly runny, or cook longer for firmer yolks.

  • 7

    Remove from the oven and serve immediately while hot.

Sheet Pan Eggs with Roasted Asparagus and Bell Peppers

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

Sheet Pan Eggs with Roasted Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Asparagus and Bell Peppers

Enjoy a vibrant, nutritious dish featuring perfectly roasted asparagus and bell peppers paired with savory, oven-baked eggs. The veggies add a refreshing crunch to this protein-rich meal, creating a harmonious balance of flavor and texture in every bite.

NUTRITION

545kcal
Protein
40.5g
Fat
33.9g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

6 large eggs

1 cup asparagus spears

1 cup red bell pepper, chopped

1 teaspoon olive oil

Salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash and trim the asparagus spears, and chop the red bell pepper into bite size pieces.

  • 3

    Toss the asparagus and bell pepper with olive oil, salt, and black pepper on the sheet pan.

  • 4

    Create 6 small wells in the veggies and crack an egg into each well.

  • 5

    Season the eggs lightly with additional salt and pepper.

  • 6

    Roast in the preheated oven for 12-15 minutes until the egg whites are set but the yolks are still slightly runny, or cook longer for firmer yolks.

  • 7

    Remove from the oven and serve immediately while hot.