YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Whisked eggs baked over a bed of vibrant roasted peppers and onions, topped with tangy feta for a savory and satisfying morning meal.
INGREDIENTS
3 large Eggs
0.5 cup Liquid egg whites
0.25 cup Plain non-fat Greek yogurt
0.5 cup Red bell pepper
0.5 cup Green bell pepper
0.25 cup Red onion
1 cup Baby spinach
0.5 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 oven to 375°F and line a small rimmed sheet pan with parchment paper.
Toss the diced bell peppers and red onion with olive oil, sea salt, and black pepper directly on the pan.
Roast the vegetables for 10 minutes until they are tender and slightly caramelized.
While vegetables roast, whisk together the eggs, egg whites, Greek yogurt, and garlic powder in a bowl until smooth.
Remove the pan from the oven, scatter the baby spinach over the roasted vegetables, and pour the egg mixture evenly across the pan.
Sprinkle the crumbled feta cheese over the top.
Bake for another 12 minutes until the eggs are set and slightly golden on the edges.
Slice into squares and serve immediately.