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, wholesome sheet pan bake featuring roasted veggies and perfectly set eggs. This dish bursts with the natural sweetness of red bell pepper, zucchini, and tomatoes, enriched by hearty chickpeas and fresh spinach. Lightly drizzled with olive oil and seasoned with your favorite herbs, it’s a versatile meal designed to satisfy your taste buds while keeping your nutrition on point.

Try 7 days free, then $12.99 / mo.

NUTRITION

303kcal
Protein
16.2g
Fat
12.1g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Canned Chickpeas (rinsed)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Fresh Spinach

1 cup Cherry Tomatoes (halved)

1/4 small Red Onion

1 tsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly oil a sheet pan or line it with parchment paper.

  • 2

    Drain and rinse the chickpeas. Halve the cherry tomatoes, slice the red bell pepper and zucchini into bite-sized pieces, thinly slice the red onion, and roughly chop the spinach.

  • 3

    Spread the chickpeas, red bell pepper, zucchini, cherry tomatoes, red onion, and spinach evenly on the sheet pan. Drizzle with olive oil, and season lightly with salt and pepper.

  • 4

    Make small wells among the veggies and carefully crack the eggs into the wells.

  • 5

    Place the sheet pan in the oven and roast for 12-15 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.

  • 6

    Remove the pan from the oven, give a gentle stir to incorporate some of the roasted veggies with the egg, and 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, wholesome sheet pan bake featuring roasted veggies and perfectly set eggs. This dish bursts with the natural sweetness of red bell pepper, zucchini, and tomatoes, enriched by hearty chickpeas and fresh spinach. Lightly drizzled with olive oil and seasoned with your favorite herbs, it’s a versatile meal designed to satisfy your taste buds while keeping your nutrition on point.

NUTRITION

303kcal
Protein
16.2g
Fat
12.1g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Canned Chickpeas (rinsed)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Fresh Spinach

1 cup Cherry Tomatoes (halved)

1/4 small Red Onion

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly oil a sheet pan or line it with parchment paper.

  • 2

    Drain and rinse the chickpeas. Halve the cherry tomatoes, slice the red bell pepper and zucchini into bite-sized pieces, thinly slice the red onion, and roughly chop the spinach.

  • 3

    Spread the chickpeas, red bell pepper, zucchini, cherry tomatoes, red onion, and spinach evenly on the sheet pan. Drizzle with olive oil, and season lightly with salt and pepper.

  • 4

    Make small wells among the veggies and carefully crack the eggs into the wells.

  • 5

    Place the sheet pan in the oven and roast for 12-15 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.

  • 6

    Remove the pan from the oven, give a gentle stir to incorporate some of the roasted veggies with the egg, and serve warm.