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; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 cup red onion; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 0.5 oz feta cheese

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 bell peppers and zucchini tossed in aromatic herbs and topped with protein-rich eggs that bake until the whites are set and the yolks remain velvety.

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NUTRITION

Protein

50.1g

Fat

26.3g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.5 oz feta cheese

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe cast iron skillet or baking dish, toss the diced red bell pepper, zucchini, and red onion with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Spread the vegetables into an even layer and roast in the oven for 12 to 15 minutes until they are tender and just starting to brown at the edges.
4
Remove the skillet from the oven and use a spoon to create three small wells in the vegetable mixture.
5
Carefully pour the liquid egg whites over the vegetables, then crack one whole egg into each of the three wells.
6
Return the skillet to the oven and bake for another 8 to 10 minutes, or until the egg whites are completely opaque and set, but the yolks are still soft.
7
Remove from the oven, sprinkle with crumbled feta cheese, and serve immediately.