YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Savory eggs baked over roasted bell peppers and onions, finished with a dollop of creamy Greek yogurt and salty feta for a vibrant, protein-packed skillet.
INGREDIENTS
4 large eggs
0.5 cup non-fat Greek yogurt
0.5 oz feta cheese
1 cup red bell pepper
0.5 cup red onion
1 cup baby spinach
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F (200°C).
In a medium oven-safe cast iron skillet, toss the diced red bell pepper and red onion with olive oil, sea salt, black pepper, and smoked paprika.
Roast the vegetables in the oven for 15 minutes until they are tender and slightly charred around the edges.
Remove the skillet from the oven and stir in the baby spinach until it is just wilted from the residual heat.
Using the back of a spoon, create four small wells in the vegetable mixture.
Carefully crack one egg into each well.
Place the skillet back into the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain runny.
Remove from the oven and top each egg with a dollop of Greek yogurt and a sprinkle of crumbled feta cheese before serving.