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; 1 cup liquid egg whites; 0.5 cup canned chickpeas; 1 cup bell peppers; 1 cup zucchini; 1 tsp olive oil; 1 oz feta cheese; 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 zucchini and peppers tossed with nutty chickpeas, then baked under a layer of fluffy eggs and salty feta cheese.

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NUTRITION

Protein

52.0g

Fat

23.8g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.5 cup canned chickpeas

1 cup bell peppers

1 cup zucchini

1 tsp olive oil

1 oz feta cheese

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
Dice the zucchini and bell peppers into bite-sized pieces and thoroughly rinse the chickpeas.
3
On a parchment-lined baking sheet, toss the zucchini, peppers, and chickpeas with olive oil, sea salt, black pepper, and dried oregano.
4
Roast the vegetables for 15 minutes until they are tender and the chickpeas have a slight crunch.
5
Transfer the roasted vegetable mixture into a small oven-safe skillet or a 6-inch baking dish.
6
In a medium bowl, whisk the whole eggs and liquid egg whites together until well combined.
7
Pour the egg mixture over the roasted vegetables and sprinkle the crumbled feta cheese evenly across the top.
8
Return the dish to the oven and bake for 12 to 15 minutes, or until the eggs are fully set and the edges are lightly golden.