YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Oven-roasted bell peppers and broccoli florets baked with fluffy eggs and savory feta for a vibrant, protein-packed morning meal.
INGREDIENTS
2 large eggs
1 cup egg whites
1 cup broccoli florets
1 medium red bell pepper
0.5 medium red onion
0.5 tbsp extra virgin olive oil
2 tbsp feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a small rimmed sheet pan with parchment paper.
Dice the red bell pepper and red onion, and chop the broccoli into small, uniform florets.
Place the vegetables on the prepared sheet pan, drizzle with olive oil, and season with sea salt, black pepper, and dried oregano.
Roast the vegetables in the oven for 12 to 15 minutes until they are tender and just beginning to caramelize.
While the vegetables roast, whisk the whole eggs and egg whites together in a medium bowl until the mixture is uniform.
Remove the pan from the oven, arrange the vegetables in an even layer, and carefully pour the egg mixture over the top.
Sprinkle the crumbled feta cheese over the eggs and return the pan to the oven for 8 to 10 minutes until the eggs are fully set.
Slice into squares and serve immediately while warm.