Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup bell pepper; 0.5 cup red onion; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 3 large eggs; 0.5 cup liquid egg whites; 1 oz feta cheese; 0.25 cup nonfat Greek yogurt; 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 peppers and onions baked with protein-rich eggs and tangy feta for a vibrant, savory breakfast that satisfies.

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NUTRITION

Protein

50.3g

Fat

29.8g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

1 cup bell pepper

0.5 cup red onion

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

3 large eggs

0.5 cup liquid egg whites

1 oz feta cheese

0.25 cup nonfat Greek yogurt

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Toss the chopped bell pepper and diced red onion with olive oil, sea salt, and black pepper in a small oven-safe skillet or baking dish.
3
Roast the vegetables for 12 minutes until they are tender and slightly charred.
4
In a bowl, whisk together the whole eggs and liquid egg whites until well combined.
5
Remove the skillet from the oven and pour the egg mixture over the roasted vegetables.
6
Sprinkle the crumbled feta cheese evenly over the top.
7
Return the skillet to the oven and bake for 10 minutes, or until the eggs are set and slightly puffed.
8
Serve warm with a dollop of Greek yogurt and a sprinkle of fresh parsley.