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; 0.5 cup egg whites; 0.5 cup bell pepper; 0.25 cup red onion; 1 cup baby spinach; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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 bell peppers and onions baked with protein-packed eggs and tender spinach for a vibrant, savory breakfast that satisfies.

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NUTRITION

Protein

27.9g

Fat

15.6g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup egg whites

0.5 cup bell pepper

0.25 cup red onion

1 cup baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
2
Place the diced bell pepper and red onion in the dish, drizzle with olive oil, and sprinkle with sea salt, black pepper, and dried oregano.
3
Roast the vegetables in the oven for 12 minutes until they are slightly softened and fragrant.
4
Remove the dish from the oven and stir in the fresh baby spinach until it begins to wilt from the heat.
5
In a small bowl, whisk together the whole eggs and egg whites until well combined.
6
Pour the egg mixture over the roasted vegetables and return the dish to the oven.
7
Bake for an additional 12-15 minutes, or until the eggs are completely set and the edges are golden.