Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.75 cup non-fat Greek yogurt; 0.5 ounce feta cheese; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 teaspoon extra virgin olive oil; 0.25 teaspoon sea salt; 0.25 teaspoon black pepper; 0.25 teaspoon dried oregano; 1 clove garlic

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 with aromatic oregano and garlic, topped with eggs baked until the whites are set and the yolks remain velvety.

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NUTRITION

Protein

48.3g

Fat

29.5g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.75 cup non-fat Greek yogurt

0.5 ounce feta cheese

0.5 cup red bell pepper

0.5 cup zucchini

1 teaspoon extra virgin olive oil

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.25 teaspoon dried oregano

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Toss diced red bell pepper, diced zucchini, and minced garlic with extra virgin olive oil, sea salt, black pepper, and dried oregano in a small oven-safe skillet.
3
Roast for 12 minutes until vegetables are tender and slightly charred.
4
Remove the skillet from the oven and create four small wells in the vegetable mixture using a spoon.
5
Carefully crack one egg into each well.
6
Sprinkle the crumbled feta cheese evenly over the top of the eggs and vegetables.
7
Return the skillet to the oven and bake for 8 minutes until the egg whites are opaque but the yolks remain soft.
8
Serve immediately with a side of non-fat Greek yogurt for a creamy, high-protein finish.