YOUR SOLIN GENERATED RECIPE
Sheet Pan Baked Eggs with Roasted Vegetables
Colorful bell peppers and zucchini roasted until tender, then baked with protein-rich eggs and egg whites for a vibrant, savory meal.
INGREDIENTS
2 large eggs
1 cup egg whites
1 medium zucchini
1 medium red bell pepper
0.5 medium red onion
1 tbsp extra virgin olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 tbsp fresh parsley
PREPARATION
Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
Chop the zucchini, bell pepper, and red onion into bite-sized pieces.
Spread the vegetables on the sheet pan, drizzle with olive oil, and sprinkle with sea salt, black pepper, and dried oregano.
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.
Remove the pan from the oven and use a spoon to create four small wells in the vegetable mixture.
Carefully crack one egg into each of two wells, then pour the egg whites into the remaining two wells and across the rest of the vegetable mixture.
Sprinkle the crumbled feta cheese over the top of the pan.
Return the pan to the oven and bake for 8-10 minutes, or until the egg whites are set and the yolks are cooked to your preference.
Garnish with fresh chopped parsley before serving.