YOUR SOLIN GENERATED RECIPE
Zesty Baked Eggs with Roasted Vegetables
Oven-roasted peppers and zucchini tossed in smoky spices and baked with protein-rich eggs until the yolks are velvety and perfectly set.
INGREDIENTS
3 large eggs
0.5 cup egg whites
1 oz feta cheese
0.5 cup plain Greek yogurt
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp smoked paprika
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
On a small parchment-lined baking sheet, toss the diced red bell pepper, zucchini, and red onion with the olive oil, sea salt, black pepper, and smoked paprika.
Roast the vegetables for 12-15 minutes until they are tender and show slight charred edges.
Transfer the roasted vegetables into a small oven-safe skillet or a deep ceramic ramekin.
Pour the egg whites over the vegetables, then carefully crack the three whole eggs on top, keeping the yolks intact.
Place the skillet back in the oven and bake for 8-10 minutes, or until the whites are fully opaque and the yolks have reached your desired level of firmness.
Remove from the oven and garnish with crumbled feta cheese and freshly chopped parsley.
Serve immediately with a dollop of plain Greek yogurt on the side for added creaminess and protein.