YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs and Roasted Vegetables
Oven-roasted bell peppers and zucchini baked with protein-rich eggs and egg whites for a vibrant sheet pan breakfast with silky yolks.
INGREDIENTS
4 large Eggs
0.75 cup Liquid egg whites
1 cup Bell peppers
0.5 cup Zucchini
0.5 cup Red onion
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Dried oregano
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Dice the bell peppers, zucchini, and red onion into uniform bite-sized pieces.
Place the vegetables on the sheet pan and toss with olive oil, sea salt, black pepper, garlic powder, and dried oregano until well coated.
Spread the vegetables into a single layer and roast in the oven for 12 to 15 minutes until they are tender and slightly caramelized.
Remove the pan from the oven and use a spatula to create four small wells within the vegetable mixture.
Carefully pour the liquid egg whites over the roasted vegetables on the pan.
Crack one whole egg into each of the four wells you created.
Return the sheet pan to the oven and bake for another 6 to 8 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.
Garnish with fresh herbs if you have them on hand and serve immediately.