Baked Eggs with Roasted Vegetables

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

Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables

Sheet pan roasted sweet potatoes and vibrant vegetables topped with golden baked eggs and a creamy dollop of protein-packed Greek yogurt.

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NUTRITION

1,048kcal
Protein
92.4g
Fat
45g
Carbs
69.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup liquid egg whites

1 cup non-fat Greek yogurt

1 medium sweet potato

1 cup bell peppers

1 cup zucchini

1 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 oz feta cheese

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into half-inch cubes, then chop the bell peppers and zucchini into similar bite-sized pieces.

  • 3

    Place the sweet potato, peppers, zucchini, and cherry tomatoes on the baking sheet and drizzle with extra virgin olive oil.

  • 4

    Sprinkle with sea salt, black pepper, and dried oregano, then toss thoroughly to coat every piece of vegetable.

  • 5

    Roast the vegetables for 20 minutes, or until the sweet potatoes are tender and starting to lightly brown.

  • 6

    Remove the pan from the oven and use a spoon to create four large wells in the vegetable mixture.

  • 7

    Pour the liquid egg whites into the wells and carefully crack one whole egg into the center of each well.

  • 8

    Return the pan to the oven for 8 to 10 minutes until the whites are opaque and set, then top with crumbled feta, fresh parsley, and serve with Greek yogurt.

Baked Eggs with Roasted Vegetables

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

Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables

Sheet pan roasted sweet potatoes and vibrant vegetables topped with golden baked eggs and a creamy dollop of protein-packed Greek yogurt.

NUTRITION

1,048kcal
Protein
92.4g
Fat
45g
Carbs
69.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup liquid egg whites

1 cup non-fat Greek yogurt

1 medium sweet potato

1 cup bell peppers

1 cup zucchini

1 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 oz feta cheese

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into half-inch cubes, then chop the bell peppers and zucchini into similar bite-sized pieces.

  • 3

    Place the sweet potato, peppers, zucchini, and cherry tomatoes on the baking sheet and drizzle with extra virgin olive oil.

  • 4

    Sprinkle with sea salt, black pepper, and dried oregano, then toss thoroughly to coat every piece of vegetable.

  • 5

    Roast the vegetables for 20 minutes, or until the sweet potatoes are tender and starting to lightly brown.

  • 6

    Remove the pan from the oven and use a spoon to create four large wells in the vegetable mixture.

  • 7

    Pour the liquid egg whites into the wells and carefully crack one whole egg into the center of each well.

  • 8

    Return the pan to the oven for 8 to 10 minutes until the whites are opaque and set, then top with crumbled feta, fresh parsley, and serve with Greek yogurt.