YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Baked whisked eggs and egg whites on a sheet pan with vibrant bell peppers and salty feta for a satisfying, protein-packed breakfast.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
1 cup bell peppers
1 cup baby spinach
0.25 cup red onion
1 oz feta cheese
0 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Place the diced bell peppers and red onion on the sheet pan, drizzle with olive oil, and toss to coat evenly.
Roast the vegetables for 10 minutes until they are slightly softened and fragrant.
While the vegetables roast, whisk the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder in a large bowl until the mixture is frothy.
Remove the pan from the oven, stir in the chopped spinach, and spread the vegetables into an even layer across the pan.
Carefully pour the egg mixture over the roasted vegetables and sprinkle the crumbled feta cheese across the top.
Bake for 12 to 15 minutes until the eggs are fully set and the edges are a light golden brown.
Let the eggs cool for 2 minutes before slicing into squares and serving immediately.