Name: Sheet Pan Eggs and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 cup baby spinach; 1 oz feta cheese; 0.25 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 and Roasted Vegetables

Roasted bell peppers and zucchini topped with protein-rich eggs and salty feta for a savory, golden-brown finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.3g

Fat

22.4g

Carbs

14.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

0.5 cup red bell pepper

0.5 cup zucchini

1 cup baby spinach

1 oz feta cheese

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper.
2
Toss the chopped bell peppers and zucchini with olive oil, sea salt, black pepper, and garlic powder directly on the pan.
3
Roast the vegetables for 12 minutes until they are tender and slightly caramelized.
4
Remove the pan from the oven and create four small wells in the vegetable mixture.
5
Pour the liquid egg whites evenly across the pan around the vegetables.
6
Crack one whole egg into each of the four wells.
7
Sprinkle the baby spinach and crumbled feta cheese over the top of the egg and vegetable mixture.
8
Return the pan to the oven for 6 minutes, or until the egg whites are set and the yolks are cooked to your preference.