Protein Egg Custard with Caramelized Carrots and Cinnamon

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

Protein Egg Custard with Caramelized Carrots and Cinnamon

YOUR SOLIN GENERATED RECIPE

Protein Egg Custard with Caramelized Carrots and Cinnamon

Gently steamed egg custard infused with warm cinnamon and topped with oven-roasted carrots for a naturally sweet and caramelized finish.

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NUTRITION

387kcal
Protein
42.2g
Fat
15.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

200g Liquid Egg Whites

150g Carrots, thinly sliced

1 tsp Ground Cinnamon

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    Toss the thinly sliced carrots with half of the cinnamon and spread them on a baking sheet lined with parchment paper.

  • 3

    Roast the carrots for 20 minutes until they are tender and the edges are slightly browned and caramelized.

  • 4

    In a mixing bowl, whisk together the whole eggs, liquid egg whites, and the remaining cinnamon until the mixture is smooth and well combined.

  • 5

    Pour the egg mixture into two large ramekins or a small oven-safe glass dish.

  • 6

    Place the ramekins into a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the ramekins to create a gentle water bath.

  • 7

    Bake the custard for 25 to 30 minutes or until the edges are set and the center has a slight jiggle.

  • 8

    Remove from the oven and top the warm custards with the caramelized cinnamon carrots before serving.

Protein Egg Custard with Caramelized Carrots and Cinnamon

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

Protein Egg Custard with Caramelized Carrots and Cinnamon

YOUR SOLIN GENERATED RECIPE

Protein Egg Custard with Caramelized Carrots and Cinnamon

Gently steamed egg custard infused with warm cinnamon and topped with oven-roasted carrots for a naturally sweet and caramelized finish.

NUTRITION

387kcal
Protein
42.2g
Fat
15.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

200g Liquid Egg Whites

150g Carrots, thinly sliced

1 tsp Ground Cinnamon

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    Toss the thinly sliced carrots with half of the cinnamon and spread them on a baking sheet lined with parchment paper.

  • 3

    Roast the carrots for 20 minutes until they are tender and the edges are slightly browned and caramelized.

  • 4

    In a mixing bowl, whisk together the whole eggs, liquid egg whites, and the remaining cinnamon until the mixture is smooth and well combined.

  • 5

    Pour the egg mixture into two large ramekins or a small oven-safe glass dish.

  • 6

    Place the ramekins into a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the ramekins to create a gentle water bath.

  • 7

    Bake the custard for 25 to 30 minutes or until the edges are set and the center has a slight jiggle.

  • 8

    Remove from the oven and top the warm custards with the caramelized cinnamon carrots before serving.