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; 1 cup liquid egg whites; 1 tbsp extra virgin olive oil; 1 cup red bell pepper; 1 cup zucchini; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbsp fresh parsley

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 create a vibrant base for tender baked eggs topped with salty feta and fresh herbs.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.0g

Fat

31.6g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 tbsp extra virgin olive oil

1 cup red bell pepper

1 cup zucchini

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F.
2
In a 9x9 inch baking dish, toss diced bell peppers and zucchini with olive oil, sea salt, black pepper, and dried oregano.
3
Roast vegetables for 15 minutes until they begin to soften and smell fragrant.
4
Remove the dish from the oven and create two small wells in the vegetable mixture.
5
Pour the liquid egg whites into the dish around the vegetables, then crack the whole eggs into the prepared wells.
6
Sprinkle crumbled feta cheese evenly over the top of the egg and vegetable mixture.
7
Return the dish to the oven and bake for 12-15 minutes until the whites are opaque and the yolks are still slightly jiggly.
8
Garnish with chopped fresh parsley and serve immediately while hot.