YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Savory eggs baked over a bed of fiber-rich black beans and vibrant roasted vegetables, finished with a dollop of creamy Greek yogurt for a satisfying morning start.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup canned black beans
0.5 cup red bell pepper
0.5 cup red onion
1 cup chopped kale
1 tsp extra virgin olive oil
0.25 cup nonfat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F (200°C).
In an oven-safe skillet or baking dish, combine the diced red bell pepper, red onion, and rinsed black beans.
Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing well to coat.
Roast the vegetable mixture in the oven for 12 minutes until the peppers are tender and fragrant.
Remove the skillet from the oven and stir in the chopped kale until it begins to wilt from the residual heat.
Create three small wells in the vegetable mixture and pour the liquid egg whites evenly across the bottom of the pan.
Crack the whole eggs carefully into the prepared wells.
Return the skillet to the oven and bake for 8-10 minutes until the egg whites are set but the yolks remain soft.
Top with a dollop of Greek yogurt and serve immediately.