YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Whisked eggs and cottage cheese baked over a bed of vibrant roasted peppers and zucchini for a protein-packed dish with a silky, custard-like texture.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 cup bell peppers
0.5 cup zucchini
0.25 cup red onion
1 tbsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced bell peppers, zucchini, and red onion with olive oil, sea salt, black pepper, and garlic powder on the prepared baking sheet.
Roast the vegetables for 15 minutes until they are tender and just beginning to caramelize at the edges.
While the vegetables roast, combine the whole eggs, liquid egg whites, and cottage cheese in a blender or bowl and whisk until the mixture is smooth and aerated.
Transfer the roasted vegetables into a lightly greased 8x8 inch baking dish or a small oven-safe skillet.
Pour the egg and cottage cheese mixture evenly over the roasted vegetables.
Return the dish to the oven and bake for 18 to 22 minutes, or until the eggs are puffed and set in the center.
Remove from the oven, let rest for 2 minutes, and garnish with freshly chopped parsley before slicing.