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; 0.5 cup canned chickpeas; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 1 oz feta cheese; 0.5 cup non-fat plain Greek yogurt

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

Fresh eggs baked over a bed of golden roasted chickpeas and colorful vegetables, finished with a creamy dollop of protein-rich Greek yogurt.

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NUTRITION

Protein

42.9g

Fat

28.0g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup canned chickpeas

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 oz feta cheese

0.5 cup non-fat plain Greek yogurt

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a small parchment-lined baking sheet, toss the chickpeas, diced red bell pepper, and diced zucchini with the extra virgin olive oil, sea salt, black pepper, and smoked paprika.
3
Roast the vegetables for 15 minutes until they are tender and the chickpeas are slightly crisp.
4
Transfer the roasted vegetable mixture into a small oven-safe skillet or ceramic ramekin, creating three small wells in the center.
5
Carefully crack one egg into each of the created wells.
6
Sprinkle the crumbled feta cheese evenly over the top of the vegetables.
7
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain runny.
8
Remove from the oven and serve immediately with the Greek yogurt on the side for a boost of protein and creaminess.