If you’re craving a quick meal with fresh Mediterranean flavors, sheet pan eggs & veggies might become your new go-to. Picture colorful peppers, juicy tomatoes, and perfectly baked eggs, all in one pan. It’s a simple recipe that holds true to the Mediterranean diet’s focus on wholesome ingredients and balanced nutrition. Best of all, the cleanup is practically zero since everything bakes together on one sheet. Let’s dive in.
Ingredients
- 6 large eggs
- 2 cups sliced bell peppers (red, yellow, or green)
- 1 cup cherry tomatoes, halved
- 1 cup diced red onion
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- A handful of fresh basil or parsley for garnish (optional)
Directions
Servings
This recipe generally serves 4, but you can easily adjust the ingredients for a larger crowd.
Preparation Time
You’ll need about 10 minutes to slice the veggies and crack those eggs.
Cooking Time
Expect 15–20 minutes in the oven, depending on how runny you like your yolks.
- Preheat your oven to 400°F (200°C).
- Spread the sliced bell peppers, cherry tomatoes, and diced onions on a baking sheet. Drizzle with olive oil and sprinkle oregano, salt, and black pepper.
- Roast the veggies for about 10 minutes.
- Carefully remove the sheet from the oven. Create small wells in the veggies, then crack an egg into each well.
- Return the sheet to the oven and bake until the egg whites are set, about 5–8 minutes more.
- If you’d like a touch of greenery, top with fresh basil or parsley. Serve right away.
Nutrition Facts
Each serving (approximately 1–2 eggs plus veggies) typically provides around:
- 200–250 calories
- 15g protein
- 10g fat
- 8g carbohydrates
These values are estimates and will vary based on exact ingredients and portion sizes.
Final Thoughts
Sheet pan eggs & veggies can be the perfect start to your day or a light dinner that keeps you satisfied. You save time by cooking everything together, and you keep the flavor big without piling on extra dishes. If you’re feeling creative, consider sprinkling a little feta cheese on top or adding other vegetables you love, like zucchini or mushrooms. Your taste buds will thank you.
Frequently Asked Questions (FAQs)
-
Can I prep the vegetables in advance?
Absolutely. Chop and season your veggies ahead of time, then store them in an airtight container. When you’re ready to bake, just spread them out on the pan and add your eggs partway through the roasting. -
Do I have to use olive oil?
Olive oil is classic for the Mediterranean diet, but you can swap in another heart-healthy oil, such as avocado oil. -
What if I don’t like runny yolks?
Simply bake the eggs longer. You’ll still get protein-packed goodness, just with a firmer yolk.
4
servings10
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kcalIngredients
6 large eggs
2 cups sliced bell peppers (red, yellow, or green)
1 cup cherry tomatoes, halved
1 cup diced red onion
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
A handful of fresh basil or parsley for garnish (optional)
Directions
- Preheat your oven to 400°F (200°C).
- Spread the sliced bell peppers, cherry tomatoes, and diced onions on a baking sheet. Drizzle with olive oil and sprinkle oregano, salt, and black pepper.
- Roast the veggies for about 10 minutes.
- Carefully remove the sheet from the oven. Create small wells in the veggies, then crack an egg into each well.
- Return the sheet to the oven and bake until the egg whites are set, about 5–8 minutes more.
- If you’d like a touch of greenery, top with fresh basil or parsley. Serve right away.
