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 egg whites; 2 oz feta cheese; 1 cup bell peppers; 0.5 cup red onion; 1 cup baby spinach; 1 tsp 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 bell peppers roasted on a single sheet pan until the edges are golden and the feta is perfectly softened.

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NUTRITION

Protein

49.2g

Fat

32.2g

Carbs

25g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

2 oz feta cheese

1 cup bell peppers

0.5 cup red onion

1 cup baby spinach

1 tsp 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 and lightly grease a 9x13 inch rimmed sheet pan with the olive oil.
2
Spread the diced bell peppers and red onions across the pan in a single layer and roast for 10 minutes until they begin to soften.
3
While the vegetables roast, whisk together the whole eggs, egg whites, sea salt, black pepper, and garlic powder in a medium bowl until well combined.
4
Remove the sheet pan from the oven and scatter the baby spinach over the roasted vegetables, stirring slightly to let the heat wilt the leaves.
5
Pour the egg mixture evenly over the vegetables, ensuring it reaches all corners of the pan.
6
Sprinkle the crumbled feta cheese across the top of the egg mixture.
7
Return the pan to the oven and bake for 12-15 minutes, or until the eggs are set and no longer jiggle in the center.
8
Allow the eggs to cool for 2 minutes before slicing into squares and serving.