YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs and Veggies
Whisked eggs and egg whites baked on a sheet pan with vibrant bell peppers and salty feta for a savory, protein-packed breakfast that is wonderfully fluffy.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.5 oz feta cheese
1 cup fresh spinach
0.5 cup red bell pepper
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
PREPARATION
Pre-heat your oven to 375°F and grease a small rimmed sheet pan with the extra virgin olive oil to prevent sticking.
Finely dice the red bell pepper and red onion into small, uniform pieces.
In a large mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is light and well combined.
Stir the diced bell pepper, red onion, and fresh spinach into the egg mixture.
Pour the egg and vegetable mixture onto the prepared sheet pan, using a spatula to ensure the vegetables are spread out evenly.
Sprinkle the crumbled feta cheese across the top of the eggs.
Bake for 15 to 18 minutes, or until the eggs are fully set in the center and the edges are slightly golden.
Remove from the oven, let the eggs cool for one minute, then slice into large squares and serve immediately.