YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables and Chicken Sausage
Oven-baked eggs and egg whites nestled among caramelized zucchini, peppers, and savory chicken sausage, topped with a sprinkle of tangy, melted feta cheese.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
1 oz precooked chicken sausage
1 cup bell pepper
1 cup zucchini
0.5 cup red onion
0.5 tsp extra virgin olive oil
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C).
Dice the bell pepper, zucchini, red onion, and precooked chicken sausage into uniform bite-sized pieces.
Heat the extra virgin olive oil in a 10-inch oven-safe cast iron skillet over medium heat.
Add the diced onion, peppers, zucchini, and sausage to the skillet and sauté for 5-7 minutes until the vegetables are tender-crisp and slightly browned.
Season the vegetable mixture with sea salt, black pepper, and dried oregano, stirring well to distribute the flavors.
Pour the liquid egg whites evenly over the sautéed vegetables in the skillet.
Use the back of a spoon to create three small wells in the mixture and carefully crack one whole egg into each well.
Transfer 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.
Remove from the oven and garnish with the crumbled feta cheese before serving immediately.