YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Vibrant bell peppers and zucchini roasted until tender, then baked with protein-rich eggs and savory ground turkey for a satisfying, golden-brown finish.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
2 oz ground turkey
0.5 cup bell pepper
0.5 cup zucchini
0.5 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and lightly grease a small oven-safe baking dish with a touch of oil.
Toss the diced bell pepper and zucchini with olive oil, sea salt, black pepper, and dried oregano directly in the dish.
Roast the vegetables for 12 minutes until they begin to soften and develop a slight char.
While the vegetables roast, brown the ground turkey in a small skillet over medium heat until cooked through.
In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform.
Remove the baking dish from the oven, stir in the cooked turkey, and pour the egg mixture evenly over the vegetables.
Top with crumbled feta cheese and return to the oven for 12 to 15 minutes until the eggs are set and the top is golden.