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 cup bell pepper; 1 cup zucchini; 0.5 cup red onion; 1 tsp olive oil; 1 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

Protein-packed eggs baked over a bed of vibrant roasted peppers and zucchini, topped with salty feta for a savory finish.

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NUTRITION

Protein

54g

Fat

27.1g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp olive oil

1 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 oven to 400°F.
2
Toss the bell pepper, zucchini, and red onion with olive oil, sea salt, black pepper, and dried oregano on a large baking sheet.
3
Roast the vegetables for 15 minutes until they are tender and slightly caramelized.
4
Transfer the roasted vegetables into a small oven-safe skillet or a 9-inch baking dish.
5
Whisk the eggs and liquid egg whites together in a bowl until well combined.
6
Pour the egg mixture over the vegetables and sprinkle the crumbled feta cheese on top.
7
Return the dish to the oven and bake for 12 to 15 minutes until the eggs are set and the feta is lightly browned.