YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs and Roasted Vegetables
Sheet pan baked eggs with vibrant bell peppers and zucchini, finished with a sprinkle of tangy feta for a savory morning bite.
INGREDIENTS
2 large eggs
1.25 cup liquid egg whites
1 cup zucchini
1 cup bell pepper
0.25 cup red onion
0.5 tbsp extra virgin olive oil
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Dice the zucchini, bell pepper, and red onion into uniform half-inch pieces.
Place the vegetables on the sheet pan and toss with the olive oil, sea salt, black pepper, and dried oregano until evenly coated.
Spread the vegetables into a single layer and roast in the oven for 12 to 15 minutes, or until they are tender and just beginning to brown.
While the vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until well combined.
Remove the pan from the oven and use a spatula to ensure the vegetables are evenly distributed across the surface.
Carefully pour the egg mixture over the roasted vegetables and sprinkle the crumbled feta cheese on top.
Return the pan to the oven and bake for another 8 to 10 minutes, or until the eggs are completely set and firm to the touch.
Allow the sheet pan to cool for a few minutes before slicing into large squares and serving.