YOUR SOLIN GENERATED RECIPE
Sheet Pan Egg and Quinoa Power Bowl
Oven-roasted broccoli and bell peppers tossed with fluffy quinoa and protein-rich eggs, finished with a creamy sprinkle of salty feta cheese.
INGREDIENTS
2 large Eggs
0.75 cup Liquid egg whites
0.5 cup Cooked quinoa
1 cup Broccoli florets
0.5 cup Red bell pepper
1 tsp Extra virgin olive oil
1 oz Feta cheese
1 tbsp Hemp seeds
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Place the broccoli florets and diced red bell pepper on the pan, drizzle with olive oil, and sprinkle with sea salt, black pepper, and garlic powder.
Roast the vegetables for 12-15 minutes until they are tender and show slight golden-brown charred edges.
Remove the pan from the oven and stir in the cooked quinoa, spreading the mixture into an even layer across the pan.
Create four small wells in the vegetable and quinoa mixture; crack one whole egg into two of the wells and pour the liquid egg whites into the remaining space.
Return the sheet pan to the oven for 5-8 minutes, or until the egg whites are completely opaque and the yolks are cooked to your desired level of firmness.
Remove from the oven, sprinkle with crumbled feta cheese and hemp seeds, and serve immediately in a bowl.