YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs and Veggies
Oven-baked eggs and vibrant bell peppers roast together on a single pan for a protein-packed breakfast with a satisfyingly tender texture.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
1 cup bell peppers
1 cup baby spinach
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C) and line a large rimmed sheet pan with parchment paper to prevent sticking.
Place the diced bell peppers on the sheet pan, drizzle with extra virgin olive oil, and sprinkle with sea salt, black pepper, and garlic powder.
Toss the peppers to coat evenly and roast in the oven for 10 minutes until they begin to soften.
While the peppers roast, whisk together the 3 large eggs and 1 cup of liquid egg whites in a medium bowl until well combined and frothy.
Remove the pan from the oven, scatter the baby spinach over the hot peppers, and carefully pour the egg mixture over the vegetables.
Return the pan to the oven and bake for another 10-12 minutes, or until the eggs are completely set and slightly golden around the edges.
Slice into large squares and serve immediately while warm.