Name: Sheet Pan Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 3 oz ground turkey; 0.5 cup red bell pepper; 0.5 cup green bell pepper; 0.25 cup red onion; 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 cup baby spinach

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Vegetables

Oven-roasted bell peppers and savory ground turkey baked with fluffy eggs for a vibrant, protein-packed breakfast that is naturally colorful and satisfying.

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NUTRITION

Protein

54.6g

Fat

30.2g

Carbs

16.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

3 oz ground turkey

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup baby spinach

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PREPARATION

1
Preheat oven to 400°F and line a rimmed sheet pan with parchment paper.
2
Dice the bell peppers and red onion into small, uniform pieces.
3
Place the peppers, onions, and ground turkey on the sheet pan, drizzle with olive oil, and season with sea salt, black pepper, and garlic powder.
4
Roast for 10 minutes until the turkey is cooked through and vegetables are slightly softened.
5
In a medium bowl, whisk together the large eggs and egg whites until well combined.
6
Remove the pan from the oven, toss the baby spinach with the roasted mixture, and spread everything evenly across the pan.
7
Pour the egg mixture over the vegetables and turkey, ensuring even coverage.
8
Return the pan to the oven and bake for 8 minutes until the eggs are set and slightly golden on the edges.
9
Slice into squares and serve immediately.