Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup liquid egg whites; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 tbsp parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic

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 Vegetables

Oven-baked eggs and egg whites nestled into a vibrant medley of roasted zucchini and bell peppers, finished with a savory sprinkle of parmesan cheese.

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NUTRITION

Protein

51.4g

Fat

22.8g

Carbs

22.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup zucchini

1 cup red bell pepper

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Dice the zucchini and red bell pepper into small, uniform pieces and halve the cherry tomatoes.
3
In a small oven-safe baking dish, toss the zucchini, bell peppers, and tomatoes with the olive oil, minced garlic, sea salt, black pepper, and dried oregano.
4
Roast the vegetables in the oven for 15 minutes until they are tender and slightly caramelized.
5
Remove the dish from the oven and pour the liquid egg whites over the roasted vegetables, then carefully crack the whole eggs on top, spacing them evenly.
6
Sprinkle the parmesan cheese over the top of the eggs.
7
Return the dish to the oven and bake for another 8 to 10 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.
8
Allow to cool for a minute before serving directly from the dish.