Name: Baked Eggs with Roasted Vegetables and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup egg whites; 1 cup zucchini; 1 cup red bell pepper; 0.25 cup red onion; 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; 1 tbsp fresh parsley

Baked Eggs with Roasted Vegetables and Feta

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 and Feta

Oven-roasted zucchini and bell peppers provide a vibrant base for eggs baked to perfection and topped with tangy, crumbled feta cheese.

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NUTRITION

Protein

47.2g

Fat

22.7g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

1 cup zucchini

1 cup red bell pepper

0.25 cup red onion

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

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and prepare a small oven-safe skillet or baking dish.
2
Toss the diced zucchini, red bell pepper, and red onion with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Spread the vegetables on a baking sheet and roast for 15 minutes until they are tender and slightly charred.
4
Transfer the roasted vegetables into your oven-safe skillet, spreading them out into an even layer.
5
Pour the liquid egg whites over the vegetables, then carefully crack the two whole eggs on top, keeping the yolks intact.
6
Sprinkle the crumbled feta cheese evenly over the egg and vegetable mixture.
7
Place the skillet back into the oven and bake for 10 to 12 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.
8
Remove from the oven and garnish with freshly chopped parsley before serving warm.