Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Red bell pepper; 0.5 cup Zucchini; 0.25 cup Red onion; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 3 large Eggs; 0.75 cup Egg whites; 1 oz Feta cheese; 2 tbsp Plain Greek yogurt; 1 tsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables

Roasted vegetables and eggs baked with feta cheese into a savory, golden-brown skillet meal.

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NUTRITION

Protein

48.5g

Fat

28.2g

Carbs

17.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Red onion

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

3 large Eggs

0.75 cup Egg whites

1 oz Feta cheese

2 tbsp Plain Greek yogurt

1 tsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a parchment-lined baking sheet, toss the chopped red bell pepper, zucchini, and red onion with the olive oil, sea salt, and black pepper.
3
Roast the vegetables for 15 minutes until they are tender and slightly charred around the edges.
4
While the vegetables roast, whisk together the eggs and egg whites in a medium bowl until the mixture is well combined and frothy.
5
Transfer the roasted vegetables into a small, lightly greased oven-safe skillet or baking dish.
6
Pour the whisked egg mixture evenly over the roasted vegetables and sprinkle the crumbled feta cheese on top.
7
Return the skillet to the oven and bake for 12-15 minutes, or until the eggs are fully set and the top is lightly golden.
8
Remove from the oven and let the dish rest for 2 minutes before finishing with a dollop of plain Greek yogurt and a sprinkle of fresh parsley.