YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Peppers
Sheet pan eggs baked until fluffy with vibrant roasted peppers and caramelized onions, finished with a sprinkle of salty feta cheese.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
1 cup bell peppers
0.5 cup red onion
0.5 tbsp extra virgin olive oil
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a small rimmed sheet pan with parchment paper for easy cleanup.
Thinly slice the bell peppers and red onion, then spread them across the prepared sheet pan.
Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt, black pepper, and dried oregano.
Roast the vegetables in the oven for 10 to 12 minutes until they are tender and slightly charred.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined and frothy.
Remove the sheet pan from the oven and carefully pour the egg mixture over the roasted vegetables, ensuring they are evenly distributed.
Return the pan to the oven and bake for another 8 to 10 minutes, or until the eggs are completely set and slightly puffed.
Remove from the oven, sprinkle with crumbled feta cheese while still warm, and slice into squares to serve.