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; 1 cup liquid egg whites; 1 medium zucchini; 1 medium red bell pepper; 0.25 medium red onion; 0.5 tbsp extra virgin olive oil; 0.5 oz feta cheese; 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 zucchini and bell peppers topped with protein-rich eggs and egg whites, finished with a sprinkle of tangy feta for a savory, satisfying crunch.

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NUTRITION

Protein

52.7g

Fat

27.8g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 medium zucchini

1 medium red bell pepper

0.25 medium red onion

0.5 tbsp extra virgin olive oil

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and prepare a medium oven-safe cast iron skillet or baking dish.
2
Dice the zucchini, red bell pepper, and red onion into uniform half-inch cubes to ensure even roasting.
3
Place the vegetables in the skillet and toss them with the extra virgin olive oil, sea salt, black pepper, and dried oregano until well coated.
4
Roast the vegetables in the oven for 15 minutes, or until they are tender and just beginning to develop golden, charred edges.
5
Remove the skillet from the oven and pour the liquid egg whites evenly over the roasted vegetable base.
6
Carefully crack the three whole eggs on top of the egg white and vegetable mixture, spacing them out evenly.
7
Return the skillet to the oven and bake for another 8 to 10 minutes until the egg whites are fully set but the yolks remain slightly soft.
8
Remove from the oven, sprinkle with the crumbled feta cheese, and serve immediately while hot.