Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 1 cup red bell pepper; 1 cup zucchini; 0.5 cup red onion; 0.5 tbsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 cup baby spinach

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 peppers and zucchini baked with protein-rich eggs and salty feta for a savory, satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.6g

Fat

30.2g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

0.5 tbsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 cup baby spinach

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Place the chopped red bell pepper, zucchini, and red onion on a large baking sheet.
3
Drizzle with extra virgin olive oil and sprinkle with sea salt, black pepper, and dried oregano.
4
Toss the vegetables to coat evenly and roast for 15 minutes until tender and slightly caramelized.
5
Remove the tray from the oven and reduce the heat to 375°F (190°C).
6
In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined.
7
Lightly grease a small baking dish and layer the roasted vegetables and fresh baby spinach at the bottom.
8
Pour the egg mixture over the vegetables and sprinkle the crumbled feta cheese on top.
9
Bake for 18-22 minutes, or until the eggs are set in the center and the top is lightly golden.