YOUR SOLIN GENERATED RECIPE
Egg and Black Bean Sheet Pan Bake with Roasted Broccoli
Sheet-pan roasted broccoli and black beans topped with protein-rich eggs and a dash of cumin, finished with a squeeze of lime and a tender, golden yolk.
INGREDIENTS
2 Large Eggs
0.75 cup Liquid Egg Whites
0.5 cup Canned Black Beans, drained and rinsed
1.5 cups Broccoli Florets
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper.
Place the broccoli florets and rinsed black beans on the sheet pan, tossing them with olive oil, cumin, and garlic powder until evenly coated.
Roast the vegetables in the oven for 12-15 minutes until the broccoli is tender and the edges are starting to brown.
Remove the pan from the oven and create four small wells in the broccoli and bean mixture.
Carefully crack the whole eggs into two of the wells and pour the liquid egg whites evenly into the remaining wells.
Return the pan to the oven and bake for another 5-8 minutes until the egg whites are fully set and the yolks reach your desired level of doneness.
Season with a pinch of sea salt and cracked black pepper before serving hot.