Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Bell peppers; 0.5 cup Zucchini; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano; 0.5 cup Liquid egg whites; 3 large Eggs; 0.5 cup Non-fat Greek yogurt; 1 tbsp Feta cheese

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

Farm-fresh eggs baked over a bed of vibrant roasted peppers and zucchini, finished with a creamy dollop of Greek yogurt and salty feta crumbles.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.7g

Fat

25.2g

Carbs

17.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Bell peppers

0.5 cup Zucchini

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

0.5 cup Liquid egg whites

3 large Eggs

0.5 cup Non-fat Greek yogurt

1 tbsp Feta cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and toss the chopped bell peppers and zucchini with extra virgin olive oil, sea salt, black pepper, and dried oregano on a baking sheet.
2
Roast the vegetables for 12 minutes until they are tender and slightly charred.
3
Transfer the roasted vegetables to a small oven-safe skillet.
4
Whisk the liquid egg whites and pour them over the vegetables, then carefully crack the whole eggs on top.
5
Return to the oven and bake for 8 minutes until the whites are set but the yolks remain runny.
6
Serve hot with a dollop of non-fat Greek yogurt and a sprinkle of feta cheese.