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; 1 cup egg whites; 1 cup bell peppers; 1 cup broccoli florets; 0.5 cup red onion; 1 tsp avocado 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

Vibrant bell peppers and broccoli are roasted until tender then baked into fluffy, protein-packed eggs for a savory and effortless morning meal.

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NUTRITION

Protein

51.2g

Fat

21.2g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup bell peppers

1 cup broccoli florets

0.5 cup red onion

1 tsp avocado 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.
2
Place the diced bell peppers, finely chopped broccoli florets, and diced red onion on the sheet pan.
3
Drizzle the vegetables with avocado oil and toss to coat evenly, spreading them into a single layer.
4
Roast the vegetables in the oven for 10-12 minutes until they are tender and just starting to brown.
5
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.
6
Remove the sheet pan from the oven and ensure the vegetables are spread out evenly across the pan.
7
Carefully pour the egg mixture over the roasted vegetables, ensuring the liquid reaches all corners of the pan.
8
Return the pan to the oven and bake for an additional 12-15 minutes, or until the eggs are completely set and the edges are lightly golden.
9
Let the eggs cool for a few minutes before slicing into squares and serving.