YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Sheet-baked eggs and egg whites tossed with vibrant roasted zucchini and peppers for a savory, protein-packed breakfast.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
0.5 cup red bell pepper
0.5 cup zucchini
1 cup baby spinach
0.5 tbsp extra virgin olive oil
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and line a rimmed sheet pan with parchment paper for easy cleanup.
Place the diced zucchini and red bell peppers on the pan, then toss with olive oil and half of the sea salt and black pepper.
Roast the vegetables for 10 minutes until they begin to soften and develop a slight char.
While the vegetables roast, whisk the whole eggs, liquid egg whites, garlic powder, and the remaining salt and pepper in a large bowl.
Remove the pan from the oven, scatter the baby spinach over the hot vegetables, and pour the egg mixture evenly across the entire surface.
Sprinkle the crumbled feta cheese over the top and return to the oven for 12 to 15 minutes until the eggs are fully set and the edges are golden.