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; 1 medium Bell pepper; 0.5 medium Red onion; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 1 oz Feta cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

Fluffy eggs and whites baked on a sheet pan with roasted bell peppers and onions, creating a vibrant and protein-rich start to your day.

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NUTRITION

Protein

52.6g

Fat

26.7g

Carbs

19.0g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup Egg whites

1 medium Bell pepper

0.5 medium Red onion

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 oz Feta cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 375°F and line a rimmed sheet pan with parchment paper.
2
Toss the diced bell pepper and red onion with olive oil on the sheet pan and roast for 10 minutes until slightly tender.
3
In a large bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and garlic powder until well combined.
4
Remove the sheet pan from the oven and spread the chopped spinach evenly over the roasted vegetables.
5
Carefully pour the egg mixture over the vegetables on the sheet pan.
6
Sprinkle the crumbled feta cheese across the top.
7
Bake for 12-15 minutes or until the eggs are set and slightly golden around the edges.
8
Slice into squares and serve immediately.