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 egg whites; 1 cup bell peppers; 1 cup zucchini; 1 tsp extra virgin olive oil; 0.25 cup tomato puree; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbsp fresh parsley

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

Savory eggs and egg whites baked into a vibrant medley of roasted bell peppers and zucchini, finished with a bright tomato sauce and fresh herbs.

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NUTRITION

Protein

51.0g

Fat

23.0g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup bell peppers

1 cup zucchini

1 tsp extra virgin olive oil

0.25 cup tomato puree

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the chopped bell peppers and zucchini with extra virgin olive oil, sea salt, and black pepper on a large baking sheet.
3
Roast the vegetables for 15 minutes until they are tender and show slight charred edges.
4
Lower the oven temperature to 375°F and transfer the roasted vegetables into a small oven-safe baking dish.
5
Stir the tomato puree and dried oregano into the vegetables until well combined.
6
Create small wells in the vegetable mixture, pour the egg whites into the dish, and then carefully crack the whole eggs on top.
7
Bake for 10 to 12 minutes until the egg whites are fully set but the yolks remain creamy and golden.
8
Garnish with fresh parsley and serve immediately while hot.