Baked Eggs with Roasted Vegetables

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

Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables

Oven-roasted vegetables and black beans topped with protein-rich eggs and baked until the yolks are perfectly set and the feta is warm and tangy.

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NUTRITION

514kcal
Protein
50.2g
Fat
22.4g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

0.25 cup black beans

1 oz feta cheese

1 tsp extra virgin olive oil

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 (200°C).

  • 2

    In a small oven-safe skillet or baking dish, combine the chopped red bell pepper, diced zucchini, and red onion.

  • 3

    Drizzle the vegetables with extra virgin olive oil and season with sea salt, black pepper, and dried oregano, tossing well to coat.

  • 4

    Roast the vegetables in the preheated oven for 12 to 15 minutes until they are tender and slightly browned around the edges.

  • 5

    Remove the dish from the oven and stir in the rinsed black beans.

  • 6

    Pour the liquid egg whites evenly over the roasted vegetable mixture.

  • 7

    Carefully crack the two whole eggs on top of the mixture, spacing them apart and keeping the yolks intact.

  • 8

    Sprinkle the crumbled feta cheese over the entire dish.

  • 9

    Return the skillet to the oven and bake for an additional 10 to 12 minutes, or until the egg whites are opaque and set, and the whole egg yolks are cooked to your preference.

  • 10

    Remove from the oven and let cool for one minute before serving directly from the dish.

Baked Eggs with Roasted Vegetables

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

Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables

Oven-roasted vegetables and black beans topped with protein-rich eggs and baked until the yolks are perfectly set and the feta is warm and tangy.

NUTRITION

514kcal
Protein
50.2g
Fat
22.4g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

0.25 cup black beans

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or baking dish, combine the chopped red bell pepper, diced zucchini, and red onion.

  • 3

    Drizzle the vegetables with extra virgin olive oil and season with sea salt, black pepper, and dried oregano, tossing well to coat.

  • 4

    Roast the vegetables in the preheated oven for 12 to 15 minutes until they are tender and slightly browned around the edges.

  • 5

    Remove the dish from the oven and stir in the rinsed black beans.

  • 6

    Pour the liquid egg whites evenly over the roasted vegetable mixture.

  • 7

    Carefully crack the two whole eggs on top of the mixture, spacing them apart and keeping the yolks intact.

  • 8

    Sprinkle the crumbled feta cheese over the entire dish.

  • 9

    Return the skillet to the oven and bake for an additional 10 to 12 minutes, or until the egg whites are opaque and set, and the whole egg yolks are cooked to your preference.

  • 10

    Remove from the oven and let cool for one minute before serving directly from the dish.