Name: Golden Baked Eggs with Zesty Carrot Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 0.5 cup Egg whites; 0.5 cup Nonfat Greek yogurt; 1.5 cups Shredded carrots; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Raw honey; 1 tbsp Chopped fresh chives; 1 tbsp Chopped fresh parsley; 0.25 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Golden Baked Eggs with Zesty Carrot Salad

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

YOUR SOLIN GENERATED RECIPE

Golden Baked Eggs with Zesty Carrot Salad

Oven-baked eggs whisked with creamy Greek yogurt and fresh chives, paired with a vibrant, crunchy carrot salad tossed in a bright lemon-cumin vinaigrette.

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NUTRITION

Protein

46.9g

Fat

22.4g

Carbs

33.0g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

0.5 cup Nonfat Greek yogurt

1.5 cups Shredded carrots

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Raw honey

1 tbsp Chopped fresh chives

1 tbsp Chopped fresh parsley

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of oil.
2
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, chives, and half of the salt and pepper until the mixture is smooth and aerated.
3
Pour the egg mixture into the prepared baking dish and bake for 20 to 25 minutes, or until the center is set and the edges are slightly golden.
4
While the eggs bake, prepare the salad by whisking the olive oil, lemon juice, honey, cumin, and the remaining salt and pepper in a large bowl.
5
Add the shredded carrots and fresh parsley to the dressing, tossing thoroughly to ensure every strand is coated in the zesty vinaigrette.
6
Slice the warm, fluffy baked eggs and serve immediately alongside the refreshing carrot salad.