YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Protein-packed eggs baked over a bed of tender roasted zucchini and peppers, finished with a dollop of creamy Greek yogurt for a velvety texture.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 tsp extra virgin olive oil
0.5 cup zucchini
0.5 cup red bell pepper
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
Dice the zucchini, red bell pepper, and red onion into small, uniform pieces to ensure even cooking.
Toss the chopped vegetables on a parchment-lined baking sheet with the olive oil, sea salt, black pepper, and dried oregano.
Roast the vegetables for 15 minutes until they are tender and have developed slightly charred, golden edges.
Transfer the roasted vegetables into a small oven-safe skillet or an individual ceramic baking dish.
In a small bowl, whisk together the whole eggs and liquid egg whites until the mixture is well combined and frothy.
Pour the egg mixture directly over the roasted vegetables in the skillet.
Return the skillet to the oven and bake for 10-12 minutes, or until the eggs are just set and no longer jiggle in the center.
Top the warm baked eggs with a generous dollop of Greek yogurt and a sprinkle of fresh parsley before serving.