YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Oven-baked eggs whisked with vibrant bell peppers and tender spinach, topped with tangy feta cheese for a savory and satisfying breakfast.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 cup diced bell peppers
1 cup baby spinach
1.5 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
PREPARATION
Preheat oven to 375°F and lightly grease a small rimmed baking sheet with the extra virgin olive oil.
Evenly spread the diced bell peppers across the sheet pan and roast for 8 minutes until they are slightly softened.
In a medium bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and garlic powder until the mixture is well combined and frothy.
Remove the sheet pan from the oven, add the baby spinach over the peppers, and carefully pour the egg mixture over the vegetables.
Sprinkle the crumbled feta cheese evenly across the top of the egg and vegetable mixture.
Return the pan to the oven and bake for 12-15 minutes, or until the eggs are completely set and the edges are slightly golden.
Slice the baked eggs into squares and serve immediately while warm.