YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Vibrant bell peppers and zucchini roasted until tender, then baked with farm-fresh eggs and savory feta for a satisfying, protein-packed breakfast.
INGREDIENTS
3 large Eggs
0.75 cup Liquid egg whites
1 cup Red bell pepper
1 cup Zucchini
0.5 cup Red onion
1 tsp Extra virgin olive oil
1 oz Feta cheese
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 baking sheet with parchment paper.
Toss the diced red bell pepper, zucchini, and red onion on the baking sheet with olive oil, sea salt, black pepper, and dried oregano until evenly coated.
Roast the vegetables for 15 minutes until they are tender and just beginning to brown at the edges.
Transfer the roasted vegetables into a small oven-safe skillet or a deep baking dish.
Pour the liquid egg whites over the vegetables, then carefully crack the three whole eggs on top, keeping the yolks intact.
Sprinkle the crumbled feta cheese evenly over the egg and vegetable mixture.
Place the dish back into the oven and bake for 8 to 10 minutes, or until the whites are set but the yolks remain slightly soft.
Remove from the oven and serve immediately while the dish is hot and fragrant.