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 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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-baked eggs and egg whites nestled in a vibrant medley of roasted peppers and onions, topped with tangy feta for a savory finish.

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NUTRITION

Protein

45.4g

Fat

22.4g

Carbs

19.4g

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 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and lightly grease a small oven-safe skillet or baking dish.
2
Finely dice the red bell pepper and red onion, then toss them in the skillet with olive oil, sea salt, black pepper, and garlic powder.
3
Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized around the edges.
4
Remove the skillet from the oven, stir in the baby spinach until it wilts from the residual heat, and spread the mixture evenly.
5
Pour the egg whites over the vegetables, then carefully crack the two whole eggs on top, keeping the yolks intact.
6
Sprinkle the crumbled feta cheese over the top and return the skillet to the oven.
7
Bake for an additional 8-10 minutes until the egg whites are fully set but the yolks remain slightly runny.
8
Serve immediately, garnished with fresh herbs if desired, for a protein-packed start to your day.