Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tsp olive oil; 1 cup bell pepper; 1 cup zucchini; 0.25 tsp sea salt; 0.25 tsp black pepper; 3 large eggs; 0.5 cup liquid egg whites; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 1 tbsp 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

Vibrant bell peppers and zucchini roasted until tender, then topped with eggs and baked to a velvety finish.

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NUTRITION

Protein

50.9g

Fat

26.4g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

1 tsp olive oil

1 cup bell pepper

1 cup zucchini

0.25 tsp sea salt

0.25 tsp black pepper

3 large eggs

0.5 cup liquid egg whites

1 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ceramic baking dish, toss the chopped bell peppers and diced zucchini with olive oil, sea salt, and black pepper.
3
Roast the vegetables in the oven for 15 minutes until they are tender and just starting to brown at the edges.
4
Remove the dish from the oven and carefully reduce the oven temperature to 375°F (190°C).
5
Whisk the liquid egg whites briefly and pour them over the roasted vegetables in the skillet.
6
Carefully crack the three whole eggs on top of the vegetable and egg white mixture, spacing them evenly.
7
Sprinkle the crumbled feta cheese over the top of the eggs.
8
Place the dish back into the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks remain soft and runny.
9
Remove from the oven and garnish with fresh parsley. Serve immediately with a side of non-fat Greek yogurt for added creaminess and protein.