Name: Sheet Pan Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 1 cup diced bell peppers; 0.5 cup diced red onion; 1 cup fresh baby spinach; 1 oz crumbled feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Vegetables

Whisked eggs and egg whites baked on a sheet pan with vibrant bell peppers and savory red onions for a fluffy, colorful morning meal.

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NUTRITION

Protein

45.7g

Fat

27.7g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup diced bell peppers

0.5 cup diced red onion

1 cup fresh baby spinach

1 oz crumbled feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a rimmed sheet pan with the extra virgin olive oil.
2
Spread the diced bell peppers and red onions across the pan and roast for 10 minutes until they begin to soften.
3
In a large mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is uniform.
4
Remove the pan from the oven, add the fresh baby spinach, and toss slightly to distribute the vegetables evenly.
5
Carefully pour the egg mixture over the roasted vegetables, ensuring it reaches all corners of the sheet pan.
6
Sprinkle the crumbled feta cheese evenly over the top of the eggs.
7
Bake for 12 to 15 minutes, or until the eggs are completely set in the center and the edges are lightly golden.
8
Allow the pan to cool for a few minutes before slicing into squares and serving warm.