YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Oven-baked eggs cooked until fluffy with vibrant roasted bell peppers and broccoli, creating a savory and colorful start to your morning.
INGREDIENTS
3 large eggs
1 cup egg whites
1 cup bell peppers
1 cup broccoli florets
0.5 cup red onion
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Place the chopped bell peppers, small broccoli florets, and diced red onion on the sheet pan.
Drizzle the vegetables with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to coat evenly.
Spread the vegetables in a single layer and roast for 12 minutes until they are tender and slightly caramelized.
While the vegetables roast, whisk the whole eggs and egg whites together in a medium bowl until the mixture is frothy and well-combined.
Remove the pan from the oven, ensure the vegetables are spread out evenly, and carefully pour the egg mixture over the top.
Return the pan to the oven and bake for 8 to 10 minutes, or until the eggs are completely set and the edges are golden brown.
Let the pan cool for 2 minutes before slicing the eggs into squares and serving.