Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup red bell pepper; 1 cup zucchini; 0.5 cup red onion; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 cup liquid egg whites; 3 large eggs; 1 tbsp fresh parsley

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 peppers and zucchini baked with protein-rich eggs and whites for a savory, golden-brown breakfast that is both filling and vibrant.

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NUTRITION

Protein

49.8g

Fat

20.7g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 cup liquid egg whites

3 large eggs

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced bell pepper, zucchini, and red onion with olive oil, sea salt, black pepper, and dried oregano directly on the baking sheet.
3
Roast the vegetables for 15 minutes until they are tender and slightly charred around the edges.
4
Transfer the roasted vegetables into a small oven-safe skillet or deep baking dish.
5
Pour the liquid egg whites over the vegetables and stir gently to ensure they are evenly distributed.
6
Create three small wells in the vegetable and egg white mixture and carefully crack the whole eggs into them.
7
Return the dish to the oven and bake for 10-12 minutes until the whites are fully set but the yolks remain velvety and soft.
8
Garnish with chopped fresh parsley and serve immediately while hot.