Name: Sheet Pan Eggs with Roasted Red Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup diced red potatoes; 0.5 tbsp olive oil; 2 large eggs; 1 cup liquid egg whites; 1 cup fresh spinach; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika

Sheet Pan Eggs with Roasted Red Potatoes

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 Red Potatoes

Red potatoes roasted until crisp and golden, then baked with a protein-packed egg and spinach blend for a savory, nutrient-dense breakfast.

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NUTRITION

Protein

47.5g

Fat

23.8g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

1 cup diced red potatoes

0.5 tbsp olive oil

2 large eggs

1 cup liquid egg whites

1 cup fresh spinach

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

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PREPARATION

1
Preheat oven to 400°F and line a rimmed sheet pan with parchment paper.
2
Toss diced red potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper directly on the pan.
3
Roast potatoes for 20 minutes until they are tender and have a golden-brown exterior.
4
In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined.
5
Lower the oven temperature to 350°F and carefully pour the egg mixture over the roasted potatoes on the sheet pan.
6
Scatter the fresh spinach and crumbled feta cheese evenly over the egg and potato mixture.
7
Bake for 12-15 minutes until the eggs are fully set and the spinach is vibrant and wilted.