YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Sheet pan eggs baked with vibrant bell peppers and tender spinach, topped with tangy feta for a savory and satisfying start to your morning.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
1 cup bell peppers
0.5 cup red onion
1 cup baby spinach
1 oz 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 your oven to 375°F and line a small rimmed sheet pan with parchment paper for easy cleanup.
Spread the chopped bell peppers and diced red onion onto the pan, drizzle with olive oil, and toss to coat evenly.
Roast the vegetables in the oven for 10 minutes until they are just starting to become tender.
While the vegetables roast, whisk the whole eggs, egg whites, sea salt, black pepper, and garlic powder together in a mixing bowl until well combined.
Roughly chop the baby spinach and stir it into the egg mixture.
Remove the sheet pan from the oven and carefully pour the egg and spinach mixture over the roasted vegetables, ensuring they are evenly distributed.
Sprinkle the crumbled feta cheese across the top of the eggs.
Return the pan to the oven and bake for 12 to 15 minutes, or until the eggs are puffed and completely set in the center.
Slice the baked eggs into squares and serve warm.