YOUR SOLIN GENERATED RECIPE
Sheet Pan Baked Eggs with Roasted Vegetables
Sheet pan roasted bell peppers and zucchini topped with protein-rich eggs and salty feta for a vibrant and savory morning start.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
1 cup bell peppers
0.5 cup zucchini
0.25 tbsp extra virgin olive oil
1 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 sheet pan with parchment paper for easy cleanup.
Place the chopped bell peppers and sliced zucchini on the pan, then drizzle with olive oil and sprinkle with sea salt, black pepper, and dried oregano.
Toss the vegetables to coat evenly and spread them out in a single layer, then roast in the oven for 12 minutes until they begin to soften.
Remove the pan from the oven and use a spoon to create four small wells in the roasted vegetable mixture.
Carefully pour a portion of the liquid egg whites into each well, then crack one whole egg directly on top of the whites in each space.
Sprinkle the crumbled feta cheese over the eggs and vegetables, then return the pan to the oven.
Bake for an additional 7 to 9 minutes until the egg whites are fully set and the yolks reach your desired level of jammy doneness.