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 liquid egg whites; 2 oz ground turkey; 1 cup bell peppers; 0.5 cup red onion; 1 cup baby spinach; 0.5 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 with Roasted Vegetables

Oven-roasted bell peppers and savory ground turkey baked into fluffy protein-packed eggs for a vibrant and satisfying breakfast.

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NUTRITION

Protein

53.7g

Fat

28.7g

Carbs

23.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

2 oz ground turkey

1 cup bell peppers

0.5 cup red onion

1 cup baby spinach

0.5 tbsp extra virgin 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 400°F (200°C) and line a small rimmed sheet pan with parchment paper.
2
Place the diced bell peppers, red onion, and ground turkey on the sheet pan, drizzling with olive oil and seasoning with half of the salt, pepper, and garlic powder.
3
Roast the vegetables and turkey for 10 minutes until the vegetables are tender and the turkey is mostly cooked through.
4
In a medium bowl, whisk together the large eggs, liquid egg whites, and the remaining seasonings until well combined and slightly frothy.
5
Remove the pan from the oven, stir in the chopped baby spinach, and spread the mixture evenly across the surface.
6
Carefully pour the egg mixture over the roasted ingredients, ensuring it reaches all corners of the pan.
7
Return the pan to the oven and bake for 12-15 minutes, or until the eggs are completely set and the edges are golden brown.
8
Slice into squares and serve immediately.