Name: Creamy Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup egg whites; 0.25 cup non-fat Greek yogurt; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup cherry tomatoes; 0.25 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh chives

Creamy Baked Eggs with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Creamy Baked Eggs with Roasted Vegetables

Whisked eggs and Greek yogurt baked over a bed of tender roasted zucchini and peppers, creating a silky and savory texture that melts in your mouth.

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NUTRITION

Protein

40.9g

Fat

16.2g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

1 cup zucchini

1 cup red bell pepper

0.5 cup cherry tomatoes

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F and lightly grease a small oven-safe baking dish.
2
On a parchment-lined baking sheet, toss the diced zucchini, bell pepper, and halved cherry tomatoes with olive oil, sea salt, black pepper, and garlic powder.
3
Roast the vegetables for 15 minutes until they are tender and have developed a light golden char.
4
While the vegetables roast, whisk together the eggs, egg whites, and Greek yogurt in a medium bowl until the mixture is completely smooth and aerated.
5
Transfer the roasted vegetables into the prepared baking dish and pour the creamy egg mixture evenly over the top.
6
Bake for 18 to 22 minutes until the eggs are puffed, set in the center, and lightly browned around the edges.
7
Allow the dish to cool for a few minutes before garnishing with chopped fresh chives and serving warm.