YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Oven-roasted peppers and onions baked with a fluffy egg and spinach mixture for a vibrant, protein-packed breakfast that features a satisfyingly golden crust.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
1 cup red bell pepper
0.5 cup red onion
1 cup baby spinach
1 tsp extra virgin olive oil
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and lightly grease a rimmed 13x9-inch sheet pan with the extra virgin olive oil.
Dice the red bell pepper and red onion into uniform pieces, then spread them across the sheet pan and roast for 10 minutes until softened.
While the vegetables roast, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder in a large mixing bowl until the mixture is light and aerated.
Remove the pan from the oven and stir in the chopped baby spinach, ensuring the vegetables are distributed in an even layer.
Carefully pour the egg mixture over the roasted vegetables and sprinkle the crumbled feta cheese evenly across the top.
Return the pan to the oven and bake for 12 to 15 minutes, or until the eggs are completely set in the center and the edges are slightly puffed.
Allow the eggs to cool for 5 minutes before slicing into large squares for serving.