Name: Baked Eggs with Roasted Vegetables and Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup bell pepper; 1 cup zucchini; 1 cup baby spinach; 2 slice sprouted grain bread; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil

Baked Eggs with Roasted Vegetables and Toast

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 and Toast

Oven-roasted peppers and zucchini nestled with protein-rich eggs and egg whites, served with crisp toasted sprouted bread for a satisfying crunch.

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NUTRITION

Protein

53.5g

Fat

19.1g

Carbs

48.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup bell pepper

1 cup zucchini

1 cup baby spinach

2 slice sprouted grain bread

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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PREPARATION

1
Preheat oven to 400°F and line a small baking dish with parchment paper.
2
Toss the chopped bell pepper and zucchini with olive oil, garlic powder, sea salt, and black pepper.
3
Roast the vegetables in the oven for 15 minutes until they begin to soften.
4
Remove the dish, stir in the baby spinach, and pour the liquid egg whites over the vegetables.
5
Crack the two whole eggs on top and return to the oven for 10-12 minutes until the whites are set.
6
While the eggs bake, toast the sprouted grain bread until golden and serve immediately.