YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Wholesome eggs baked on a sheet pan with vibrant roasted peppers and tomatoes, topped with tangy feta for a savory and satisfying morning meal.
INGREDIENTS
4 large eggs
0.75 cup liquid egg whites
1 cup fresh baby spinach
0.5 cup red bell pepper
0.5 cup cherry tomatoes
0.5 oz feta cheese
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat oven to 400°F and line a small rimmed sheet pan with parchment paper.
Toss the diced bell peppers and halved cherry tomatoes with olive oil, salt, pepper, and garlic powder directly on the pan.
Roast the vegetables for 10 minutes until they begin to soften and blister slightly.
In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined and frothy.
Remove the pan from the oven, scatter the fresh baby spinach over the roasted vegetables, and pour the egg mixture evenly across the pan.
Sprinkle the crumbled feta cheese over the top of the egg and vegetable mixture.
Return the pan to the oven and bake for another 10-12 minutes, or until the eggs are set and slightly golden on the edges.
Slice the baked eggs into squares and serve immediately while hot.