Quick Egg & Veggie Sheet Pan Bites

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A portable, protein-packed breakfast with perfectly baked eggs and seasonal vegetables for busy Whole30 days. This Mediterranean-inspired Whole30 recipe, ready in about 22 minutes, pairs eggs, zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 2 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Whisk 2 large eggs in a bowl with 1/4 tsp sea salt and 1/8 tsp black pepper until fully combined.
  2. Step 2: Sauté 1/2 cup diced zucchini and 1/4 cup diced bell peppers in 1 tsp olive oil in a skillet over medium heat for 4-5 minutes until slightly softened and edges golden.
  3. Step 3: Pour egg mixture over the vegetables in the skillet, reduce heat to low, and cook undisturbed for 3-4 minutes until edges set but center is still slightly runny.
  4. Step 4: Transfer skillet to oven and bake for 8-10 minutes until eggs are fully set and golden around the edges, then slice into 4 equal portions to serve immediately.

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