YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Sheet pan eggs baked with vibrant bell peppers and tender spinach, creating a savory and colorful breakfast that is effortlessly fluffy.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
1 cup baby spinach
0.5 cup bell peppers
0.25 cup red onion
1 oz feta cheese
1 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 small rimmed sheet pan with the extra virgin olive oil.
Finely dice the bell peppers and red onion, then spread them evenly across the sheet pan along with the baby spinach.
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is well combined and frothy.
Carefully pour the egg mixture over the vegetables on the sheet pan, ensuring they are evenly submerged.
Sprinkle the crumbled feta cheese over the top of the eggs.
Place the sheet pan in the oven and bake for 12 to 15 minutes, or until the eggs are set in the center and the edges are slightly golden.
Remove from the oven and let cool for a few minutes before slicing into squares and serving.