YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Sheet-pan roasted vegetables and tender spinach baked with protein-packed eggs and tangy feta for a vibrant, savory lunch that satisfies.
INGREDIENTS
4 whole Large eggs large eggs
0.5 cup liquid egg whites
1 cup red bell pepper
1 cup zucchini
0.25 cup red onion
1 tsp extra virgin olive oil
1 cup baby spinach
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the red bell pepper, zucchini, and red onion into uniform half-inch pieces.
Toss the diced vegetables on the baking sheet with the extra virgin olive oil, sea salt, black pepper, and dried oregano until evenly coated.
Roast the vegetables for 15 minutes until they are tender and just beginning to brown at the edges.
Remove the tray from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves.
Transfer the roasted vegetable and spinach mixture into a small oven-safe skillet or a deep baking dish.
Pour the liquid egg whites over the vegetables, ensuring they settle into the gaps.
Create four small wells in the vegetable mixture and carefully crack one whole egg into each well.
Sprinkle the crumbled feta cheese over the top and return the dish to the oven for 10-12 minutes until the whites are set but the yolks remain slightly runny.