Name: Baked Eggs with Roasted Zucchini and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup zucchini; 1 cup aubergine; 1 cup cherry tomatoes; 1 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano; 1 cup liquid egg whites; 3 large eggs; 1 tbsp fresh parsley

Baked Eggs with Roasted Zucchini and Tomatoes

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 Zucchini and Tomatoes

Vibrant zucchini, aubergine, and cherry tomatoes roasted until tender and topped with protein-rich eggs, creating a savory skillet bake with a golden finish.

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NUTRITION

Protein

49.6g

Fat

30.3g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

1 cup zucchini

1 cup aubergine

1 cup cherry tomatoes

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 cup liquid egg whites

3 large eggs

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Dice the zucchini and aubergine into 1/2-inch cubes and halve the cherry tomatoes.
3
In a large oven-safe cast-iron skillet, toss the zucchini, aubergine, and tomatoes with olive oil, sea salt, black pepper, and dried oregano until evenly coated.
4
Spread the vegetables in an even layer and roast in the oven for 15-20 minutes, or until they are tender and slightly caramelized.
5
Remove the skillet from the oven and reduce the heat to 375°F (190°C).
6
Pour the liquid egg whites evenly over the roasted vegetables.
7
Carefully crack the 3 whole eggs on top of the mixture, spacing them out evenly.
8
Return the skillet to the oven and bake for 8-12 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.
9
Garnish with freshly chopped parsley and serve immediately directly from the skillet.