Name: Baked Eggs with Roasted Garden Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 1 cup eggplant; 1 cup zucchini; 0.5 cup tomato puree; 0.5 oz feta cheese; 0.25 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Baked Eggs with Roasted Garden Vegetables

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 Garden Vegetables

Sautéed eggplant and zucchini simmered in a rich tomato sauce and baked with farm-fresh eggs until the whites are set and the yolks remain velvety.

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NUTRITION

Protein

49.7g

Fat

28.9g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 cup eggplant

1 cup zucchini

0.5 cup tomato puree

0.5 oz feta cheese

0.25 tsp olive oil

1 clove garlic

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
Heat the olive oil in a medium oven-safe skillet over medium heat.
3
Add the minced garlic, cubed eggplant, and sliced zucchini to the skillet and sauté for 5-7 minutes until the vegetables begin to soften.
4
Stir in the tomato puree, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 2 minutes.
5
Pour the liquid egg whites into the vegetable mixture and stir gently to combine, which adds volume and protein to the base.
6
Use the back of a spoon to create four small wells in the vegetable and sauce mixture.
7
Carefully crack one whole egg into each of the four wells.
8
Sprinkle the crumbled feta cheese evenly over the top of the skillet.
9
Transfer the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks are still soft.
10
Remove from the oven and serve immediately while hot.