Baked Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables

Oven-baked eggs and savory ground turkey nestled among vibrant roasted zucchini and peppers, finished with a salty sprinkle of feta cheese.

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NUTRITION

498kcal
Protein
49.8g
Fat
27.8g
Carbs
12.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

2 oz ground turkey

0.5 cup red bell pepper

0.5 cup zucchini

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, combine the diced red bell pepper and zucchini.

  • 3

    Add the ground turkey to the dish, breaking it into small crumbles with a fork.

  • 4

    Drizzle with extra virgin olive oil and season with sea salt, black pepper, and dried oregano, tossing to coat evenly.

  • 5

    Roast the vegetable and turkey mixture in the oven for 12 minutes until the vegetables are tender-crisp and the turkey is mostly cooked through.

  • 6

    Remove the dish from the oven and use a spoon to create two small wells in the vegetable mixture.

  • 7

    Pour the liquid egg whites into the bottom of the dish around the vegetables, then crack the whole eggs into the prepared wells.

  • 8

    Sprinkle the crumbled feta cheese over the top of the entire dish.

  • 9

    Return the dish to the oven and bake for an additional 8 to 10 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.

  • 10

    Serve immediately while hot and the feta is slightly softened.

Baked Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables

Oven-baked eggs and savory ground turkey nestled among vibrant roasted zucchini and peppers, finished with a salty sprinkle of feta cheese.

NUTRITION

498kcal
Protein
49.8g
Fat
27.8g
Carbs
12.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

2 oz ground turkey

0.5 cup red bell pepper

0.5 cup zucchini

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, combine the diced red bell pepper and zucchini.

  • 3

    Add the ground turkey to the dish, breaking it into small crumbles with a fork.

  • 4

    Drizzle with extra virgin olive oil and season with sea salt, black pepper, and dried oregano, tossing to coat evenly.

  • 5

    Roast the vegetable and turkey mixture in the oven for 12 minutes until the vegetables are tender-crisp and the turkey is mostly cooked through.

  • 6

    Remove the dish from the oven and use a spoon to create two small wells in the vegetable mixture.

  • 7

    Pour the liquid egg whites into the bottom of the dish around the vegetables, then crack the whole eggs into the prepared wells.

  • 8

    Sprinkle the crumbled feta cheese over the top of the entire dish.

  • 9

    Return the dish to the oven and bake for an additional 8 to 10 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.

  • 10

    Serve immediately while hot and the feta is slightly softened.