YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs and Veggies
Oven-baked eggs and egg whites combined with crisp bell peppers and zucchini, topped with savory feta for a colorful and protein-packed start.
INGREDIENTS
1 tsp extra virgin olive oil
0.5 cup red bell pepper
0.5 cup zucchini
3 large eggs
1 cup liquid egg whites
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 oz feta cheese
1 cup baby spinach
PREPARATION
Preheat your oven to 375°F and lightly grease a small rimmed sheet pan with the extra virgin olive oil.
Spread the diced red bell pepper and zucchini evenly across the pan and roast for 8 minutes until they begin to soften.
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy.
Remove the sheet pan from the oven, stir in the baby spinach so it wilts slightly, and pour the egg mixture carefully over the vegetables.
Sprinkle the crumbled feta cheese evenly over the top of the eggs.
Return the pan to the oven and bake for 12 to 15 minutes, or until the eggs are completely set in the center and the edges are lightly golden.
Allow the eggs to cool for a minute before slicing into squares and serving immediately.