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 liquid egg whites; 1 cup bell pepper; 1 cup zucchini; 1 tsp olive oil; 1 oz feta cheese; 0.25 cup nonfat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp smoked paprika; 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 bell peppers and zucchini baked with protein-rich eggs and feta for a vibrant, savory dish finished with a cool dollop of Greek yogurt.

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NUTRITION

Protein

50.8g

Fat

27.0g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup bell pepper

1 cup zucchini

1 tsp olive oil

1 oz feta cheese

0.25 cup nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the diced bell peppers and zucchini with olive oil, sea salt, black pepper, and smoked paprika on a parchment-lined baking sheet.
3
Roast the vegetables for 15 minutes until they are tender and slightly caramelized.
4
Transfer the roasted vegetables into a small oven-safe skillet or individual baking dish.
5
Whisk the liquid egg whites and pour them evenly over the vegetables, then carefully crack the whole eggs on top.
6
Sprinkle the crumbled feta cheese over the egg mixture.
7
Bake for 10-12 minutes until the egg whites are fully set but the yolks remain slightly runny.
8
Garnish with fresh chopped parsley and serve immediately with a side of nonfat Greek yogurt for extra creaminess.