YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Roasted bell peppers and zucchini are topped with protein-rich eggs and baked until the whites are set and the yolks remain velvety.
INGREDIENTS
4 large eggs
0.75 cup liquid egg whites
1 medium red bell pepper
1 medium zucchini
0.5 medium red onion
0.5 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp smoked paprika
1 tbsp fresh parsley
PREPARATION
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Dice the red bell pepper, zucchini, and red onion into uniform 1/2-inch pieces.
Toss the vegetables on the sheet pan with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
Spread the vegetables in a single layer and roast for 15-18 minutes until they begin to soften and slightly brown.
Remove the pan from the oven and use a spoon to create four small wells in the vegetable mixture.
Carefully crack one egg into each well, then pour the liquid egg whites evenly around the vegetables on the rest of the pan.
Return the pan to the oven and bake for another 6-8 minutes, or until the egg whites are fully opaque and the yolks reach your desired level of firmness.
Garnish with freshly chopped parsley and serve immediately while warm.