YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Tender eggs baked over a bed of caramelized Brussels sprouts and zucchini, served with a dollop of cool Greek yogurt for a vibrant and protein-packed finish.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1 cup Brussels sprouts
1 cup zucchini
1 cup red bell pepper
1 tbsp extra virgin olive oil
0.5 cup nonfat Greek yogurt
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Trim the Brussels sprouts and cut them in half, then dice the zucchini and red bell pepper into uniform, bite-sized pieces.
Place the vegetables on the prepared pan and toss with the extra virgin olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
Spread the vegetables in a single layer and roast for 20 minutes until they are tender and show golden-brown caramelized edges.
Remove the pan from the oven and use a spoon to create three small, evenly spaced wells in the roasted vegetable mixture.
Pour the liquid egg whites into the bottom of the wells, then carefully crack one whole egg into each space.
Return the pan to the oven and bake for 8 to 10 minutes until the whites are fully set but the yolks remain slightly runny.
Serve the baked eggs and vegetables immediately with a dollop of nonfat Greek yogurt on the side for a creamy, high-protein finish.