Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 1 tsp extra virgin olive oil; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 cup baby spinach; 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

Sautéed bell peppers and zucchini baked with protein-rich eggs and egg whites, topped with tangy crumbled feta for a vibrant and savory morning meal.

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NUTRITION

Protein

50.6g

Fat

35.7g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 tsp extra virgin olive oil

0.5 cup red bell pepper

0.5 cup zucchini

1 cup baby spinach

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 your oven to 375°F (190°C).
2
Heat the extra virgin olive oil in a medium oven-safe skillet over medium heat.
3
Add the diced red bell pepper and zucchini to the skillet, sautéing for about 5 minutes until the vegetables begin to soften.
4
Add the baby spinach to the pan and stir for 1 minute until just wilted.
5
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and dried oregano until well combined.
6
Pour the egg mixture evenly over the sautéed vegetables in the skillet.
7
Sprinkle the crumbled feta cheese over the top of the eggs.
8
Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the eggs are fully set in the center and slightly puffed.