Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup zucchini; 0.5 cup red bell pepper; 0.25 cup red onion; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 4 large eggs; 0.5 cup liquid egg whites; 1 oz feta cheese; 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

Fresh vegetables roasted until tender and topped with protein-rich eggs, creating a vibrant and savory one-pan dinner that is effortlessly satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.7g

Fat

31.5g

Carbs

18.0g

SERVINGS

1 serving

INGREDIENTS

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

4 large eggs

0.5 cup liquid egg whites

1 oz feta cheese

1 tbsp fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Place the chopped zucchini, red bell pepper, and red onion on the baking sheet. Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder. Toss well to coat.
3
Spread the vegetables into an even layer and roast for 15 minutes until they begin to soften and develop golden edges.
4
Remove the pan from the oven. Use a spoon to create four small wells in the vegetable mixture.
5
Carefully pour the liquid egg whites into the wells, distributing them evenly. Then, crack one whole egg into the center of each well.
6
Sprinkle the crumbled feta cheese over the entire tray and return it to the oven for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly jammy.
7
Garnish with freshly chopped parsley and serve immediately directly from the pan.