YOUR SOLIN GENERATED RECIPE
Crunchy Sheet Pan Eggs with Roasted Vegetables
Sheet pan eggs baked with crisp roasted chickpeas and colorful vegetables, finished with a savory sprinkle of toasted pumpkin seeds.
INGREDIENTS
4 large eggs
1.5 cups liquid egg whites
0.5 cup canned chickpeas
1 cup broccoli florets
1 medium red bell pepper
0.5 medium red onion
1 tbsp extra virgin olive oil
1 oz grated parmesan cheese
1 tbsp pumpkin seeds
0.5 tsp smoked paprika
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper to prevent sticking.
Place the chickpeas, broccoli florets, diced bell pepper, and sliced red onion onto the pan.
Drizzle with olive oil and sprinkle with smoked paprika and garlic powder, tossing well to coat evenly.
Roast the vegetables for 15 minutes until the chickpeas are golden and the broccoli edges are slightly charred.
In a large bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
Remove the pan from the oven, spread the roasted vegetables out evenly, and carefully pour the egg mixture over the top.
Sprinkle the grated parmesan and pumpkin seeds across the surface of the eggs.
Bake for an additional 10 to 12 minutes until the eggs are set in the center and the top is lightly browned.
Allow the sheet pan to cool for 2 minutes before slicing into large squares and serving.