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; 0.75 cup egg whites; 1 cup bell peppers; 1 cup zucchini; 0.5 cup cherry tomatoes; 1 oz feta cheese; 0.25 cup nonfat Greek yogurt; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 clove garlic

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

Savory eggs and egg whites baked over a bed of tender roasted zucchini and peppers, finished with a creamy dollop of Greek yogurt and tangy feta.

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NUTRITION

Protein

47.6g

Fat

22.9g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup egg whites

1 cup bell peppers

1 cup zucchini

0.5 cup cherry tomatoes

1 oz feta cheese

0.25 cup nonfat Greek yogurt

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Dice the bell peppers and zucchini into bite-sized pieces and halve the cherry tomatoes.
3
Toss the vegetables with olive oil, minced garlic, sea salt, black pepper, and dried oregano in a small oven-safe skillet or baking dish.
4
Roast the vegetables for 15 minutes until they are tender and slightly caramelized.
5
Remove the dish from the oven and create two small wells in the vegetable mixture.
6
Whisk the egg whites and pour them over the vegetables, then crack the whole eggs into the wells.
7
Sprinkle the crumbled feta cheese over the top.
8
Return to the oven and bake for 8-10 minutes, or until the egg whites are set and the yolks are cooked to your preference.
9
Serve warm with a dollop of Greek yogurt on top.