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; 1 cup liquid egg whites; 1 cup bell peppers; 1 cup zucchini; 0.5 cup cherry tomatoes; 1 tsp olive oil; 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

Farm-fresh eggs and egg whites baked over a vibrant medley of roasted peppers and zucchini, creating a savory and protein-packed breakfast with a satisfyingly golden finish.

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NUTRITION

Protein

48.9g

Fat

21.3g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

0.5 cup cherry tomatoes

1 tsp olive oil

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) and prepare a small oven-safe skillet or baking dish.
2
Dice the bell peppers and zucchini into uniform bite-sized pieces, and halve the cherry tomatoes.
3
On a parchment-lined baking sheet, toss the peppers, zucchini, and tomatoes with olive oil, sea salt, black pepper, and dried oregano.
4
Roast the vegetables in the oven for 15 minutes until they are tender and just beginning to develop charred edges.
5
Transfer the roasted vegetables into your oven-safe skillet, spreading them out into an even layer.
6
In a medium bowl, whisk together the whole eggs and the liquid egg whites until well combined and frothy.
7
Pour the egg mixture over the roasted vegetables in the skillet.
8
Place the skillet back into the oven and bake for 12 to 15 minutes, or until the eggs are completely set and the top is lightly golden.
9
Remove from the oven and garnish with freshly chopped parsley before serving warm.