Name: Sheet Pan Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup egg whites; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 cup red onion; 0.5 tbsp avocado oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Vegetables

Oven-roasted colorful vegetables baked into a fluffy egg base and topped with tangy crumbled feta for a vibrant, savory start to your morning.

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NUTRITION

Protein

53.4g

Fat

29.5g

Carbs

17.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

0.5 tbsp avocado oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a rimmed sheet pan with parchment paper for easy cleanup.
2
Dice the red bell pepper, zucchini, and red onion into small, uniform pieces to ensure even cooking.
3
Place the vegetables on the prepared sheet pan and toss with avocado oil, sea salt, black pepper, and garlic powder.
4
Roast the vegetables for 10-12 minutes until they are tender and just beginning to show caramelized edges.
5
While the vegetables roast, whisk together the whole eggs and egg whites in a large bowl until the mixture is completely smooth.
6
Remove the pan from the oven, spread the roasted vegetables evenly across the surface, and carefully pour the egg mixture over them.
7
Sprinkle the crumbled feta cheese evenly over the top of the eggs.
8
Return the pan to the oven and bake for 10-12 minutes or until the eggs are fully set and slightly golden on top.
9
Garnish with fresh chopped parsley and slice into squares before serving hot.