YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Oven-roasted bell peppers and black beans baked with protein-rich egg whites and whole eggs for a vibrant, savory skillet breakfast that is satisfyingly hearty.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.5 cup red bell pepper
0.5 cup red onion
0.5 cup canned black beans
1 tsp extra virgin olive oil
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F to ensure a hot roasting environment for the vegetables.
In an 8-inch oven-safe cast iron skillet, combine the diced red bell pepper and red onion with the extra virgin olive oil.
Season the vegetables with sea salt, black pepper, and smoked paprika, tossing well to coat every piece.
Roast the vegetables in the oven for 12 minutes until they are tender and slightly caramelized on the edges.
Remove the skillet and stir in the rinsed black beans to distribute them evenly among the roasted vegetables.
Whisk the liquid egg whites briefly, then pour them into the skillet, ensuring they fill the gaps between the vegetables.
Carefully crack the two whole eggs on top of the mixture, keeping the yolks intact for a beautiful presentation.
Sprinkle the crumbled feta cheese over the top and return the skillet to the oven.
Bake for 8 to 10 minutes until the whites are fully opaque and set, then serve immediately while hot.