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; 1.5 cup egg whites; 1 cup red bell pepper; 1 cup zucchini; 0.5 cup red onion; 1 tsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 tbsp fresh parsley

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

Oven-roasted bell peppers and zucchini tossed with savory spices and baked with protein-rich eggs for a vibrant, satisfying start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57.7g

Fat

16.8g

Carbs

28.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1.5 cup egg whites

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tbsp fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking dish or sheet pan with parchment paper.
2
In a medium bowl, toss the diced red bell pepper, zucchini, and red onion with the extra virgin olive oil, sea salt, black pepper, garlic powder, and dried oregano until evenly coated.
3
Spread the vegetables in a single layer in the baking dish and roast for 15-18 minutes until they are tender and slightly caramelized.
4
Remove the dish from the oven and use a spoon to create two small wells in the vegetable mixture.
5
Carefully crack one whole egg into each well, then pour the liquid egg whites evenly around the vegetables and whole eggs.
6
Return the dish to the oven and bake for another 8-12 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.
7
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.