YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Oven-baked eggs whisked with vibrant bell peppers and tender spinach for a savory, protein-packed breakfast that comes together on a single sheet pan.
INGREDIENTS
5 large eggs
0.5 cup egg whites
1 cup bell pepper
1 cup baby spinach
0.25 cup red onion
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 oz feta cheese
PREPARATION
Preheat your oven to 375°F and lightly coat a rimmed sheet pan with the olive oil.
Spread the diced bell peppers and onions across the pan and roast for 8 minutes until slightly softened.
In a large mixing bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and garlic powder until the mixture is frothy.
Remove the pan from the oven and scatter the chopped baby spinach over the roasted vegetables.
Carefully pour the egg mixture over the vegetables, ensuring they are evenly distributed across the pan.
Sprinkle the crumbled feta cheese over the top of the eggs.
Return the pan to the oven and bake for 12 to 15 minutes, or until the eggs are set and the edges are golden brown.
Allow to cool for a few minutes before slicing into squares and serving.