Name: Mediterranean Baked Eggs with Roasted Chickpeas and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 0.5 cup canned chickpeas; 1 oz feta cheese; 1 cup bell peppers; 0.5 cup zucchini; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Mediterranean Baked Eggs with Roasted Chickpeas and Vegetables

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Baked Eggs with Roasted Chickpeas and Vegetables

Vibrant bell peppers and zucchini are roasted until tender and then baked with protein-rich eggs and salty feta for a satisfying, savory lunch.

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NUTRITION

Protein

44.3g

Fat

29.2g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup canned chickpeas

1 oz feta cheese

1 cup bell peppers

0.5 cup zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Diced the bell peppers and slice the zucchini into half-moons.
3
On a parchment-lined baking sheet, toss the bell peppers, zucchini, and rinsed chickpeas with olive oil, sea salt, black pepper, and dried oregano.
4
Roast the vegetable mixture for 15 minutes until the vegetables are slightly softened and the chickpeas are golden.
5
Transfer the roasted vegetables and chickpeas into a small oven-safe skillet or individual baking dish.
6
Create three small wells in the mixture; pour the liquid egg whites evenly into the dish, then crack one whole egg into each well.
7
Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.
8
Return the dish to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain velvety and runny.
9
Remove from the oven and let stand for one minute before serving warm.