Protein-Packed Baked Eggs with Roasted Harvest Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Baked Eggs with Roasted Harvest Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Baked Eggs with Roasted Harvest Vegetables

Oven-roasted bell peppers and onions tossed with lean ground turkey and baked with protein-rich eggs until the yolks are perfectly velvety and set.

Try 7 days free, then $12.99 / mo.

NUTRITION

493kcal
Protein
51.5g
Fat
25.9g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 oz lean ground turkey

0.5 cup bell peppers

0.25 cup red onion

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 cup nonfat plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a small oven-safe skillet or ceramic baking dish with the olive oil.

  • 2

    In a separate non-stick skillet over medium heat, cook the ground turkey with the sea salt, black pepper, and garlic powder until browned and crumbled.

  • 3

    Add the diced bell peppers and red onion to the turkey, sautéing for 4-5 minutes until the vegetables are tender and slightly caramelized.

  • 4

    Stir in the baby spinach and cook for 1 minute until just wilted, then transfer the entire mixture into the prepared oven-safe dish.

  • 5

    In a small bowl, whisk together the liquid egg whites and Greek yogurt until smooth, then pour this mixture evenly over the vegetables and turkey.

  • 6

    Carefully crack the three whole eggs on top of the mixture, ensuring they are spaced apart.

  • 7

    Place the dish in the oven and bake for 12-15 minutes, or until the egg whites are fully set but the yolks remain soft and velvety.

  • 8

    Remove from the oven, garnish with fresh snipped chives, and serve immediately while hot.

Protein-Packed Baked Eggs with Roasted Harvest Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Baked Eggs with Roasted Harvest Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Baked Eggs with Roasted Harvest Vegetables

Oven-roasted bell peppers and onions tossed with lean ground turkey and baked with protein-rich eggs until the yolks are perfectly velvety and set.

NUTRITION

493kcal
Protein
51.5g
Fat
25.9g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 oz lean ground turkey

0.5 cup bell peppers

0.25 cup red onion

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 cup nonfat plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh chives

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a small oven-safe skillet or ceramic baking dish with the olive oil.

  • 2

    In a separate non-stick skillet over medium heat, cook the ground turkey with the sea salt, black pepper, and garlic powder until browned and crumbled.

  • 3

    Add the diced bell peppers and red onion to the turkey, sautéing for 4-5 minutes until the vegetables are tender and slightly caramelized.

  • 4

    Stir in the baby spinach and cook for 1 minute until just wilted, then transfer the entire mixture into the prepared oven-safe dish.

  • 5

    In a small bowl, whisk together the liquid egg whites and Greek yogurt until smooth, then pour this mixture evenly over the vegetables and turkey.

  • 6

    Carefully crack the three whole eggs on top of the mixture, ensuring they are spaced apart.

  • 7

    Place the dish in the oven and bake for 12-15 minutes, or until the egg whites are fully set but the yolks remain soft and velvety.

  • 8

    Remove from the oven, garnish with fresh snipped chives, and serve immediately while hot.