YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Sheet pan baked eggs with vibrant bell peppers and zucchini, topped with salty feta crumbles for a hearty start to your morning.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
1 cup red bell pepper
1 cup zucchini
1 oz feta cheese
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a rimmed sheet pan with the extra virgin olive oil.
Dice the red bell pepper and zucchini into small, uniform pieces to ensure even cooking.
Spread the diced vegetables across the prepared sheet pan and roast for 10 minutes until they begin to soften.
While the vegetables roast, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder in a medium bowl until well combined.
Remove the pan from the oven and carefully pour the egg mixture over the roasted vegetables, tilting the pan slightly to ensure the eggs reach the corners.
Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.
Return the pan to the oven and bake for 12-15 minutes, or until the eggs are completely set in the center and the edges are lightly golden.
Allow the sheet pan to cool for 2 minutes before slicing into large squares and serving warm.