Name: Sheet Pan Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 1 cup bell peppers; 1 cup baby spinach; 0.13 cup feta cheese; 0.25 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

Oven-baked eggs whisked with vibrant bell peppers and fresh spinach, finished with a sprinkle of tangy feta for a savory and satisfying morning meal.

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NUTRITION

Protein

40.3g

Fat

19.3g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 cup bell peppers

1 cup baby spinach

0.13 cup feta cheese

0.25 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 oven to 375°F and grease a small rimmed sheet pan with olive oil.
2
Whisk the whole eggs and liquid egg whites in a large bowl until well combined.
3
Stir in the diced bell peppers, chopped spinach, sea salt, black pepper, and garlic powder.
4
Pour the egg mixture onto the prepared sheet pan, spreading the vegetables evenly.
5
Sprinkle the crumbled feta cheese over the top of the egg mixture.
6
Bake for 15-18 minutes or until the eggs are set and slightly golden on the edges.
7
Remove from the oven, let cool slightly, and slice into squares for serving.