Baked Cheesy Eggs with Roasted Vegetables

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

Baked Cheesy Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Cheesy Eggs with Roasted Vegetables

Enjoy a comforting mix of baked eggs loaded with melty cheddar and a colorful assortment of roasted vegetables. The combination delivers a satisfying balance of flavors and textures, making it a versatile meal to start your day or refresh your dinner plate.

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NUTRITION

516kcal
Protein
34.6g
Fat
38.1g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup shredded cheddar cheese

1/2 cup chopped red bell pepper

1/2 cup diced zucchini

1/2 cup fresh spinach

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by chopping the red bell pepper, dicing the zucchini, and lightly tossing the spinach.

  • 3

    Place the red bell pepper, zucchini, and spinach in a baking dish. Drizzle with olive oil and season lightly with salt and pepper.

  • 4

    Roast the vegetables in the oven for about 10 minutes until they start to soften.

  • 5

    While the vegetables are roasting, whisk the eggs in a bowl and stir in the shredded cheddar cheese. Season with a pinch of salt and pepper.

  • 6

    Remove the baking dish from the oven and pour the egg and cheese mixture evenly over the vegetables.

  • 7

    Return the dish to the oven and bake for an additional 12-15 minutes until the eggs are set and lightly golden on top.

  • 8

    Allow the dish to cool slightly before serving. Enjoy your baked cheesy eggs with roasted vegetables!

Baked Cheesy Eggs with Roasted Vegetables

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

Baked Cheesy Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Cheesy Eggs with Roasted Vegetables

Enjoy a comforting mix of baked eggs loaded with melty cheddar and a colorful assortment of roasted vegetables. The combination delivers a satisfying balance of flavors and textures, making it a versatile meal to start your day or refresh your dinner plate.

NUTRITION

516kcal
Protein
34.6g
Fat
38.1g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/3 cup shredded cheddar cheese

1/2 cup chopped red bell pepper

1/2 cup diced zucchini

1/2 cup fresh spinach

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by chopping the red bell pepper, dicing the zucchini, and lightly tossing the spinach.

  • 3

    Place the red bell pepper, zucchini, and spinach in a baking dish. Drizzle with olive oil and season lightly with salt and pepper.

  • 4

    Roast the vegetables in the oven for about 10 minutes until they start to soften.

  • 5

    While the vegetables are roasting, whisk the eggs in a bowl and stir in the shredded cheddar cheese. Season with a pinch of salt and pepper.

  • 6

    Remove the baking dish from the oven and pour the egg and cheese mixture evenly over the vegetables.

  • 7

    Return the dish to the oven and bake for an additional 12-15 minutes until the eggs are set and lightly golden on top.

  • 8

    Allow the dish to cool slightly before serving. Enjoy your baked cheesy eggs with roasted vegetables!