YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Oven-roasted bell peppers and zucchini tossed with savory chicken sausage, then baked with protein-rich eggs until the yolks are perfectly velvety.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
3 oz chicken sausage
0.5 cup bell pepper
0.5 cup zucchini
0.5 tbsp extra virgin olive oil
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and lightly grease a small oven-safe skillet or baking dish.
Dice the bell pepper, zucchini, and chicken sausage into uniform, bite-sized pieces.
Place the vegetables and sausage in the skillet and toss with olive oil, sea salt, black pepper, and dried oregano until evenly coated.
Roast the mixture in the oven for 12 minutes until the vegetables are tender and the sausage is lightly browned.
Remove the skillet from the oven and use a spoon to create two small wells in the vegetable and sausage mixture.
Carefully pour the liquid egg whites into the skillet, allowing them to fill the spaces around the vegetables.
Crack one whole egg into each of the two prepared wells.
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 soft.
Top with grated parmesan cheese and serve immediately while hot.