Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 1 cup bell pepper; 1 cup zucchini; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

Oven-baked eggs served over roasted peppers and zucchini, finished with salty feta and a dollop of creamy Greek yogurt.

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NUTRITION

Protein

49.0g

Fat

22.9g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 cup bell pepper

1 cup zucchini

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a parchment-lined baking sheet, toss the chopped bell peppers and zucchini with olive oil, sea salt, black pepper, and dried oregano.
3
Roast the vegetables for 15 minutes until they are tender and starting to brown at the edges.
4
Transfer the roasted vegetables into a small oven-safe skillet or individual baking dish.
5
Pour the liquid egg whites over the vegetables, then carefully crack the whole eggs on top.
6
Return to the oven and bake for 10-12 minutes, or until the whites are fully opaque and the yolks are cooked to your preference.
7
Remove from the oven, sprinkle with crumbled feta cheese, and serve immediately with a side of Greek yogurt.