YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs and Veggies
Oven-roasted bell peppers and onions baked with protein-packed eggs and fresh spinach for a vibrant, savory morning meal.
INGREDIENTS
3 large eggs
1 cup egg whites
0.5 cup red bell pepper
0.5 cup yellow bell pepper
0.25 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
PREPARATION
Preheat oven to 375°F and line a small rimmed sheet pan with parchment paper for easy cleanup.
Toss the diced bell peppers and red onion with olive oil, sea salt, black pepper, and garlic powder directly on the pan.
Roast the vegetables for 10 minutes until they are tender and slightly caramelized.
Whisk the whole eggs and egg whites together in a bowl until the mixture is uniform.
Remove the pan from the oven, add the chopped spinach to the hot veggies, and spread them into an even layer.
Pour the egg mixture over the vegetables and return the pan to the oven for 12-15 minutes until the eggs are fully set.
Allow the eggs to cool for a minute before slicing into squares and serving.