Egg and Roasted Vegetable Sheet Pan Bake

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

Egg and Roasted Vegetable Sheet Pan Bake

YOUR SOLIN GENERATED RECIPE

Egg and Roasted Vegetable Sheet Pan Bake

Delight in a vibrant and nourishing sheet pan bake featuring perfectly roasted red bell pepper, zucchini, cherry tomatoes, and red onion, crowned with farm-fresh eggs and hearty chickpeas. This one-pan wonder bursts with color, flavor, and texture, making it an easy, nutritious option for any meal of the day.

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NUTRITION

520kcal
Protein
34.1g
Fat
27.2g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup chickpeas (drained)

1/2 red bell pepper

1/2 zucchini

1/2 cup cherry tomatoes

1/4 red onion

1 tsp olive oil

Salt, pepper, oregano to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a sheet pan.

  • 2

    Chop the red bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Toss them in a bowl with the olive oil, salt, pepper, and oregano until well coated.

  • 3

    Spread the seasoned vegetables evenly on the sheet pan and roast in the preheated oven for about 15-20 minutes, or until they begin to soften and develop a slight char.

  • 4

    Remove the pan from the oven and evenly sprinkle the chickpeas over the vegetables.

  • 5

    Crack the eggs directly over the roasted vegetables and chickpeas, spacing them out to avoid crowding.

  • 6

    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 to your desired doneness.

  • 7

    Remove from the oven, season with extra salt and pepper if desired, and serve immediately.

Egg and Roasted Vegetable Sheet Pan Bake

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

Egg and Roasted Vegetable Sheet Pan Bake

YOUR SOLIN GENERATED RECIPE

Egg and Roasted Vegetable Sheet Pan Bake

Delight in a vibrant and nourishing sheet pan bake featuring perfectly roasted red bell pepper, zucchini, cherry tomatoes, and red onion, crowned with farm-fresh eggs and hearty chickpeas. This one-pan wonder bursts with color, flavor, and texture, making it an easy, nutritious option for any meal of the day.

NUTRITION

520kcal
Protein
34.1g
Fat
27.2g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup chickpeas (drained)

1/2 red bell pepper

1/2 zucchini

1/2 cup cherry tomatoes

1/4 red onion

1 tsp olive oil

Salt, pepper, oregano to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a sheet pan.

  • 2

    Chop the red bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Toss them in a bowl with the olive oil, salt, pepper, and oregano until well coated.

  • 3

    Spread the seasoned vegetables evenly on the sheet pan and roast in the preheated oven for about 15-20 minutes, or until they begin to soften and develop a slight char.

  • 4

    Remove the pan from the oven and evenly sprinkle the chickpeas over the vegetables.

  • 5

    Crack the eggs directly over the roasted vegetables and chickpeas, spacing them out to avoid crowding.

  • 6

    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 to your desired doneness.

  • 7

    Remove from the oven, season with extra salt and pepper if desired, and serve immediately.