YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Sheet-pan roasted zucchini and bell peppers tossed with black beans and topped with oven-baked eggs for a protein-packed dinner that is vibrantly colorful.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup black beans
1 oz feta cheese
1 cup bell pepper
1 cup zucchini
0.5 cup red onion
0 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp smoked paprika
1 tbsp fresh parsley
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Toss chopped zucchini, bell peppers, and red onion with olive oil, sea salt, black pepper, and smoked paprika directly on the pan.
Roast the vegetables for 15 minutes until tender-crisp.
Remove the pan and stir in the rinsed black beans to distribute evenly.
Create four small wells in the vegetable mixture and carefully crack the whole eggs into three of them, pouring the egg whites into the fourth.
Sprinkle the crumbled feta cheese over the vegetables and eggs.
Return the pan to the oven for 8 to 10 minutes until the whites are set but the yolks remain jammy.
Garnish with chopped fresh parsley and serve immediately.