Name: Mediterranean Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.75 cup liquid egg whites; 1 cup bell peppers; 1 cup zucchini; 0.5 oz feta cheese; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Mediterranean Baked Eggs with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Baked Eggs with Roasted Vegetables

Vibrant bell peppers and zucchini roasted until tender then baked with protein-packed eggs and savory feta cheese for a satisfying, golden finish.

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NUTRITION

Protein

56.0g

Fat

30.6g

Carbs

17.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.75 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

0.5 oz feta cheese

0.5 tsp 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 and line a baking sheet with parchment paper.
2
Toss the diced bell peppers and zucchini with olive oil, sea salt, black pepper, and dried oregano on the prepared baking sheet.
3
Roast the vegetables for 15 minutes until they are tender and slightly caramelized.
4
Transfer the roasted vegetables into a small oven-safe baking dish and pour the liquid egg whites over the top.
5
Carefully crack the 4 whole eggs onto the vegetable mixture, spacing them out evenly across the dish.
6
Sprinkle the crumbled feta cheese over the eggs and vegetables.
7
Return the dish to the oven and bake for 10 to 12 minutes until the egg whites are fully set and the yolks are cooked to your desired level of runniness.