YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs and Roasted Vegetables
Vibrant bell peppers and broccoli roasted until tender-crisp, then baked with protein-rich eggs for a savory, one-pan morning meal.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
1.5 oz ground turkey
1 cup bell pepper
1 cup broccoli florets
0.25 cup red onion
1 tsp extra virgin olive oil
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 sheet pan with parchment paper for easy cleanup.
Dice the bell pepper and red onion, then toss them on the sheet pan with the broccoli florets, olive oil, sea salt, black pepper, and garlic powder.
Spread the vegetables in a single layer and roast for 12 minutes until they are slightly charred and fragrant.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.
Remove the pan from the oven and scatter the ground turkey crumbles evenly over the roasted vegetables.
Pour the egg mixture over the vegetables and turkey, tilting the pan slightly to ensure the eggs cover the surface.
Return the pan to the oven and bake for an additional 10 minutes, or until the eggs are fully set and the turkey is cooked through.
Slice the egg bake into large squares and serve immediately.