Name: Sheet Pan Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 1 cup red bell pepper; 0.5 cup red onion; 1 cup baby spinach; 1 oz feta cheese; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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 Vegetables

Oven-baked eggs and vibrant roasted vegetables come together on a single tray for a savory breakfast that features a velvety, melt-in-your-mouth texture.

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NUTRITION

Protein

47.1g

Fat

29.8g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup red bell pepper

0.5 cup red onion

1 cup baby spinach

1 oz feta cheese

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F (190°C) and line a small rimmed sheet pan with parchment paper for easy cleanup.
2
Place the diced red bell pepper and red onion on the sheet pan, drizzle with extra virgin olive oil, and sprinkle with sea salt, black pepper, and garlic powder.
3
Toss the vegetables to coat evenly and roast in the oven for 10-12 minutes until they begin to soften and develop a light char.
4
While the vegetables roast, whisk together the large eggs and liquid egg whites in a medium bowl until well combined and frothy.
5
Remove the pan from the oven, stir in the chopped baby spinach, and pour the egg mixture evenly over the roasted vegetables.
6
Sprinkle the crumbled feta cheese over the top and return the pan to the oven for another 10-12 minutes until the eggs are fully set and slightly golden.
7
Slice into squares and serve immediately while warm.