Fluffy Baked Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Eggs with Roasted Vegetables

Enjoy a light yet satisfying dish featuring fluffy baked eggs nestled among a medley of vibrant roasted vegetables. The dish boasts a comforting, homestyle appeal with a perfect balance of creamy eggs and sweet, tender veggies, all lightly enhanced with a drizzle of olive oil for a hint of richness.

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NUTRITION

403kcal
Protein
35g
Fat
25.1g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs (~200g)

2 large Egg Whites (~66g)

1/2 medium Red Bell Pepper (~50g)

1/2 medium Zucchini (~50g)

1/2 cup Cherry Tomatoes, halved (~50g)

1 cup Spinach (~30g)

1 teaspoon Olive Oil (~5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly coat a small baking dish or ovenproof skillet with olive oil.

  • 3

    Dice the red bell pepper, zucchini, and halve the cherry tomatoes. Toss them with the spinach in a bowl.

  • 4

    Spread the mixed vegetables evenly in the dish and drizzle a little extra olive oil if desired.

  • 5

    In a separate bowl, whisk together the whole eggs and egg whites until the mixture is smooth and slightly frothy.

  • 6

    Pour the egg mixture over the vegetables, ensuring even distribution.

  • 7

    Season with salt and pepper to taste, and add any herbs you prefer, such as basil or oregano, if desired.

  • 8

    Place the dish in the oven and bake for about 18-20 minutes, or until the eggs are just set and the edges are lightly golden.

  • 9

    Remove from the oven, let cool slightly, then serve warm.

Fluffy Baked Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Eggs with Roasted Vegetables

Enjoy a light yet satisfying dish featuring fluffy baked eggs nestled among a medley of vibrant roasted vegetables. The dish boasts a comforting, homestyle appeal with a perfect balance of creamy eggs and sweet, tender veggies, all lightly enhanced with a drizzle of olive oil for a hint of richness.

NUTRITION

403kcal
Protein
35g
Fat
25.1g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs (~200g)

2 large Egg Whites (~66g)

1/2 medium Red Bell Pepper (~50g)

1/2 medium Zucchini (~50g)

1/2 cup Cherry Tomatoes, halved (~50g)

1 cup Spinach (~30g)

1 teaspoon Olive Oil (~5g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly coat a small baking dish or ovenproof skillet with olive oil.

  • 3

    Dice the red bell pepper, zucchini, and halve the cherry tomatoes. Toss them with the spinach in a bowl.

  • 4

    Spread the mixed vegetables evenly in the dish and drizzle a little extra olive oil if desired.

  • 5

    In a separate bowl, whisk together the whole eggs and egg whites until the mixture is smooth and slightly frothy.

  • 6

    Pour the egg mixture over the vegetables, ensuring even distribution.

  • 7

    Season with salt and pepper to taste, and add any herbs you prefer, such as basil or oregano, if desired.

  • 8

    Place the dish in the oven and bake for about 18-20 minutes, or until the eggs are just set and the edges are lightly golden.

  • 9

    Remove from the oven, let cool slightly, then serve warm.