YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Whisked eggs and egg whites baked on a sheet pan with vibrant roasted zucchini and peppers for a savory, protein-packed breakfast that is satisfyingly fluffy.
INGREDIENTS
4 large eggs
0.75 cup liquid egg whites
1 cup bell pepper
1 cup zucchini
0.5 tbsp extra virgin olive oil
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a rimmed 13x18-inch sheet pan with parchment paper.
Dice the bell pepper and zucchini into small, uniform half-inch pieces.
Place the vegetables on the sheet pan and toss with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
Spread the vegetables in a single layer and roast for 10-12 minutes until they are tender and just beginning to brown.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until the mixture is smooth and combined.
Remove the pan from the oven and ensure the vegetables are distributed evenly across the surface.
Carefully pour the egg mixture over the roasted vegetables, then sprinkle the crumbled feta cheese on top.
Return the pan to the oven and bake for 8-10 minutes, or until the eggs are completely set and firm to the touch.
Allow to cool for 2 minutes before slicing into squares and serving.