Baked Eggs with Roasted Vegetables and Feta

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

Baked Eggs with Roasted Vegetables and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables and Feta

Delight in a savory, protein-packed dish featuring baked eggs nestled among roasted cherry tomatoes, zucchini, and red bell pepper, all elevated by the tangy creaminess of crumbled feta and a drizzle of olive oil. Perfect for any meal of the day, this nutrient-dense recipe balances vibrant flavors and textures for a satisfying and wholesome experience.

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NUTRITION

524kcal
Protein
32.2g
Fat
30.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup canned chickpeas (rinsed)

1/4 cup crumbled feta cheese

1/2 cup cherry tomatoes

1/2 cup zucchini slices

1/2 cup red bell pepper slices

1 tsp extra virgin olive oil

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a mixing bowl, toss the cherry tomatoes, zucchini, and red bell pepper with the olive oil, salt, and pepper.

  • 3

    Spread the mixed vegetables evenly in a lightly greased baking dish. Scatter the rinsed chickpeas over the vegetables.

  • 4

    Create small wells within the vegetable mix and carefully crack an egg into each well.

  • 5

    Sprinkle the crumbled feta cheese evenly over the top of the dish.

  • 6

    Season the eggs with a little extra salt and pepper.

  • 7

    Bake in the preheated oven for 15-18 minutes, or until the egg whites are set but the yolks are still slightly runny.

  • 8

    Remove from the oven and let cool slightly before serving.

Baked Eggs with Roasted Vegetables and Feta

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

Baked Eggs with Roasted Vegetables and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables and Feta

Delight in a savory, protein-packed dish featuring baked eggs nestled among roasted cherry tomatoes, zucchini, and red bell pepper, all elevated by the tangy creaminess of crumbled feta and a drizzle of olive oil. Perfect for any meal of the day, this nutrient-dense recipe balances vibrant flavors and textures for a satisfying and wholesome experience.

NUTRITION

524kcal
Protein
32.2g
Fat
30.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup canned chickpeas (rinsed)

1/4 cup crumbled feta cheese

1/2 cup cherry tomatoes

1/2 cup zucchini slices

1/2 cup red bell pepper slices

1 tsp extra virgin olive oil

Salt & pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a mixing bowl, toss the cherry tomatoes, zucchini, and red bell pepper with the olive oil, salt, and pepper.

  • 3

    Spread the mixed vegetables evenly in a lightly greased baking dish. Scatter the rinsed chickpeas over the vegetables.

  • 4

    Create small wells within the vegetable mix and carefully crack an egg into each well.

  • 5

    Sprinkle the crumbled feta cheese evenly over the top of the dish.

  • 6

    Season the eggs with a little extra salt and pepper.

  • 7

    Bake in the preheated oven for 15-18 minutes, or until the egg whites are set but the yolks are still slightly runny.

  • 8

    Remove from the oven and let cool slightly before serving.