YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Sheet pan vegetables roasted until tender and topped with eggs that bake into a silky, protein-packed dinner seasoned with fragrant fresh herbs.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 cup bell peppers
1 cup zucchini
0.5 cup cherry tomatoes
1 oz feta cheese
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Dice the bell peppers and zucchini into uniform half-inch pieces to ensure they roast evenly.
Spread the peppers, zucchini, and cherry tomatoes across the pan, then drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 15 minutes until they are just tender and starting to brown at the edges.
Remove the pan from the oven and use a spoon to create six small wells in the vegetable mixture.
Carefully pour the liquid egg whites into the wells, then crack the whole eggs directly on top of the whites.
Crumble the feta cheese over the entire tray and return it to the oven for 8 to 10 minutes until the whites are set but the yolks remain slightly runny.
Finish the dish with a generous sprinkle of chopped fresh parsley and serve immediately while hot.