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 mixed bell peppers; 0.5 cup zucchini; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.5 cup plain non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 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

Vibrant bell peppers and zucchini roasted until tender, then baked with farm-fresh eggs and tangy feta for a savory, protein-packed skillet meal.

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NUTRITION

Protein

50.9g

Fat

26.3g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup mixed bell peppers

0.5 cup zucchini

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup plain non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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 dried oregano in a small oven-safe skillet.
3
Roast the vegetables for 12-15 minutes until they begin to soften and develop golden, caramelized edges.
4
Remove the skillet from the oven and use a spoon to create three small wells in the vegetable mixture.
5
Whisk the liquid egg whites and carefully pour them into the skillet, allowing them to fill the spaces around the vegetables.
6
Crack one whole egg into each of the three prepared wells.
7
Sprinkle the crumbled feta cheese evenly over the top of the egg and vegetable mixture.
8
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
9
Garnish with fresh parsley and serve immediately with a dollop of Greek yogurt on the side for added creaminess.