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 oz feta cheese; 0.25 cup non-fat Greek yogurt; 1 cup bell pepper; 1 cup zucchini; 1 tsp extra virgin olive oil; 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-roasted bell peppers and zucchini baked with protein-rich eggs and tangy feta for a sizzling and savory skillet meal.

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NUTRITION

Protein

45.3g

Fat

27.6g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 oz feta cheese

0.25 cup non-fat Greek yogurt

1 cup bell pepper

1 cup zucchini

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F.
2
Dice bell peppers and zucchini into small cubes.
3
Toss vegetables with olive oil, sea salt, black pepper, and oregano in an oven-safe skillet.
4
Roast vegetables for 15 minutes until tender and slightly charred.
5
Remove skillet from oven and whisk egg whites with Greek yogurt in a small bowl until smooth.
6
Pour the egg white mixture over the roasted vegetables.
7
Crack the 3 whole eggs on top, spacing them evenly.
8
Sprinkle with crumbled feta cheese.
9
Return skillet to the oven and bake for 8-10 minutes until egg whites are set but yolks remain runny.