Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup egg whites; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 cup cherry tomatoes; 1 cup baby spinach; 1 tsp extra virgin olive oil; 0.5 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

Oven-roasted vegetables and fluffy eggs baked until golden, featuring vibrant bell peppers and savory feta cheese for a satisfying start to your day.

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NUTRITION

Protein

50.8g

Fat

24.0g

Carbs

15.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup cherry tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.5 oz feta cheese

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) and line a small baking sheet with parchment paper.
2
Toss the diced red bell pepper, zucchini, and cherry tomatoes with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized around the edges.
4
While the vegetables roast, whisk the whole eggs, egg whites, and dried oregano in a medium bowl until well combined.
5
Reduce the oven temperature to 375°F (190°C) and lightly grease a small oven-safe baking dish.
6
Stir the roasted vegetables and chopped baby spinach into the egg mixture, then pour everything into the baking dish.
7
Sprinkle the crumbled feta cheese evenly over the top of the eggs.
8
Bake for 18-22 minutes, or until the eggs are set in the center and the top is golden brown.