YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables and Feta
Vibrant bell peppers and zucchini roasted until tender, then baked with protein-rich eggs and tangy feta for a savory, satisfying start to your morning.
INGREDIENTS
4 large eggs
0.5 cup non-fat Greek yogurt
0.75 oz feta cheese
1 cup red bell pepper
1 cup zucchini
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the red bell pepper and zucchini into half-inch pieces, ensuring they are uniform for even cooking.
Toss the diced vegetables with the extra virgin olive oil, sea salt, black pepper, and dried oregano directly on the baking sheet.
Roast the vegetables for 15 minutes until they are softened and just beginning to brown at the edges.
While the vegetables roast, whisk the eggs and non-fat Greek yogurt in a medium bowl until the mixture is completely smooth and pale yellow.
Transfer the roasted vegetables into a lightly greased 8-inch baking dish or oven-safe skillet.
Pour the egg and yogurt mixture over the vegetables, then sprinkle the crumbled feta cheese evenly across the top.
Place the dish back in the oven and bake for 15 to 18 minutes, or until the eggs are set in the center and slightly puffed.