Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup egg whites; 0.5 cup red bell pepper; 0.5 cup red onion; 1 cup baby spinach; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

Farm-fresh eggs and liquid whites baked over a bed of tender roasted peppers and onions, finished with a sprinkle of tangy feta cheese for a savory bite.

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NUTRITION

Protein

46.3g

Fat

22.4g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

0.5 cup red bell pepper

0.5 cup red onion

1 cup baby spinach

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat oven to 400 degrees Fahrenheit.
2
In a small oven-safe skillet, toss the chopped bell pepper and red onion with olive oil, sea salt, black pepper, and dried oregano.
3
Roast the vegetables for 15 minutes until they are tender and slightly charred.
4
Remove the skillet from the oven and stir in the baby spinach until it begins to wilt from the residual heat.
5
Pour the egg whites evenly over the vegetable mixture.
6
Carefully crack the two whole eggs on top of the egg whites, keeping the yolks intact.
7
Sprinkle the crumbled feta cheese over the top.
8
Return the skillet to the oven and bake for another 10 to 12 minutes until the egg whites are fully set and the yolks are cooked to your preference.