Sheet Pan Egg and Veggie Bake

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

Sheet Pan Egg and Veggie Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Egg and Veggie Bake

Enjoy a versatile, savory bake featuring fluffy eggs paired with a vibrant mix of bell peppers, onions, cherry tomatoes, and fresh spinach, all lightly drizzled with olive oil and topped with a sprinkle of low-fat cheddar cheese. This dish offers a balanced medley of textures and flavors, perfectly suited for any meal of the day.

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NUTRITION

507kcal
Protein
37.8g
Fat
30.2g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup diced bell peppers

1/2 cup diced onion

1 cup halved cherry tomatoes

1 cup fresh spinach

1/2 cup low-fat shredded cheddar cheese

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a sheet pan with olive oil.

  • 2

    In a large bowl, crack the eggs and whisk them together until well combined.

  • 3

    Add the diced bell peppers, diced onion, halved cherry tomatoes, and fresh spinach to the eggs. Stir gently to mix the vegetables evenly.

  • 4

    Pour the egg and veggie mixture onto the prepared sheet pan, spreading it out in an even layer.

  • 5

    Sprinkle the low-fat shredded cheddar cheese evenly over the top of the mixture.

  • 6

    Place the sheet pan in the oven and bake for 15-20 minutes, or until the eggs are set and the cheese is slightly golden.

  • 7

    Remove from the oven, slice into portions, and serve warm.

Sheet Pan Egg and Veggie Bake

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

Sheet Pan Egg and Veggie Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Egg and Veggie Bake

Enjoy a versatile, savory bake featuring fluffy eggs paired with a vibrant mix of bell peppers, onions, cherry tomatoes, and fresh spinach, all lightly drizzled with olive oil and topped with a sprinkle of low-fat cheddar cheese. This dish offers a balanced medley of textures and flavors, perfectly suited for any meal of the day.

NUTRITION

507kcal
Protein
37.8g
Fat
30.2g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup diced bell peppers

1/2 cup diced onion

1 cup halved cherry tomatoes

1 cup fresh spinach

1/2 cup low-fat shredded cheddar cheese

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a sheet pan with olive oil.

  • 2

    In a large bowl, crack the eggs and whisk them together until well combined.

  • 3

    Add the diced bell peppers, diced onion, halved cherry tomatoes, and fresh spinach to the eggs. Stir gently to mix the vegetables evenly.

  • 4

    Pour the egg and veggie mixture onto the prepared sheet pan, spreading it out in an even layer.

  • 5

    Sprinkle the low-fat shredded cheddar cheese evenly over the top of the mixture.

  • 6

    Place the sheet pan in the oven and bake for 15-20 minutes, or until the eggs are set and the cheese is slightly golden.

  • 7

    Remove from the oven, slice into portions, and serve warm.