YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs and Roasted Vegetables
Oven-roasted peppers and zucchini baked into fluffy, protein-packed eggs with tangy feta for a vibrant and savory start to your morning.
INGREDIENTS
3 large eggs
1 cup egg whites
1 cup bell pepper
1 cup zucchini
0.25 cup red onion
1 cup baby spinach
0.5 tbsp extra virgin olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a rimmed sheet pan with parchment paper for easy cleanup.
Place the diced bell pepper, zucchini, and red onion on the sheet pan and drizzle with olive oil, sea salt, black pepper, and dried oregano.
Toss the vegetables to coat evenly and roast for 15 minutes until they are tender and slightly caramelized around the edges.
While the vegetables roast, whisk the large eggs and egg whites together in a medium bowl until the mixture is completely smooth.
Remove the pan from the oven, scatter the baby spinach over the hot roasted vegetables, and pour the egg mixture evenly across the entire sheet.
Sprinkle the crumbled feta cheese over the top and return the pan to the oven for 10-12 minutes until the eggs are set and fluffy.
Slice the sheet pan eggs into squares and serve immediately.