Name: Sheet Pan Eggs with Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup liquid egg whites; 1 cup bell peppers; 0.25 cup red onion; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 Peppers

Sheet pan eggs baked with vibrant bell peppers and onions until fluffy and golden, topped with tangy feta cheese for a savory finish.

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NUTRITION

Protein

51.8g

Fat

27.4g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup bell peppers

0.25 cup red onion

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 375°F (190°C) and line a small rimmed sheet pan with parchment paper.
2
Spread the sliced bell peppers and red onion across the pan, drizzle with olive oil, and roast for 10 minutes until slightly softened.
3
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined and frothy.
4
Carefully pour the egg mixture over the roasted vegetables on the sheet pan, ensuring even coverage.
5
Sprinkle the crumbled feta cheese over the top and return the pan to the oven.
6
Bake for 12-15 minutes or until the eggs are set in the center and the edges are lightly browned.
7
Garnish with chopped fresh parsley before slicing into squares and serving warm.