YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Vibrant bell peppers and zucchini roasted until tender then baked with protein-packed eggs and tangy feta for a savory, golden-edged breakfast.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup bell peppers
0.5 cup zucchini
0.25 cup red onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 oz feta cheese
0.5 cup nonfat Greek yogurt
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a touch of oil.
In a medium skillet over medium heat, add the olive oil, bell peppers, zucchini, and red onion, sautéing for 5 minutes until slightly softened.
Transfer the sautéed vegetables to the prepared baking dish, spreading them out into an even layer.
In a small bowl, whisk the liquid egg whites with sea salt, black pepper, and dried oregano, then pour the mixture over the vegetables.
Carefully crack the three whole eggs on top of the mixture, keeping the yolks intact for a beautiful presentation.
Sprinkle the crumbled feta cheese evenly over the top of the dish.
Place the dish in the oven and bake for 12-15 minutes, or until the egg whites are fully set and the yolks are cooked to your preference.
Remove from the oven and serve immediately with a side of nonfat Greek yogurt for extra creaminess and protein.