Name: Sheet Pan Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 large Eggs eggs; 0.5 cup Liquid egg whites liquid egg whites; 0.5 oz Feta cheese feta cheese; 1 cup Raw red bell pepper raw red bell pepper; 0.5 cup Raw red onion raw red onion; 1 cup Raw baby spinach raw baby spinach; 0.5 tsp Avocado oil avocado oil; 0.25 tsp Sea salt sea salt; 0.25 tsp Black pepper black pepper; 0.25 tsp Garlic powder garlic powder

Nutrition

Per serving

552 calories

Protein: 48g; 34% of calories
Carbs: 24g; 17% of calories
Fat: 30g; 49% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a small rimmed sheet pan with parchment paper for easy cleanup.
Spread the diced red bell pepper and red onion onto the sheet pan, drizzle with avocado oil, and toss to coat evenly.
Roast the vegetables in the oven for 10 minutes until they begin to soften and develop a light char.
While the vegetables roast, whisk 1 large Eggs eggs and liquid egg whites in a medium bowl with sea salt, black pepper, and garlic powder until well combined.
Remove the sheet pan from the oven, stir in the chopped baby spinach, and spread the vegetables into an even layer.
Carefully pour the egg mixture over the vegetables and sprinkle the crumbled feta cheese across the top.
Return the pan to the oven and bake for another 8 to 10 minutes, or until the eggs are fully set and the edges are slightly golden.
Allow the eggs to rest for 2 minutes before slicing into squares and serving warm.

Nutrition

Ingredients

Instructions

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