Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large eggs; 0.5 cup liquid egg whites; 1 medium zucchini; 1 medium red bell pepper; 0.25 medium red onion; 0.5 tsp extra virgin olive oil; 0.25 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

Wholesome eggs baked over a bed of vibrant, tender-crisp roasted peppers and zucchini, finished with a sprinkle of salty feta cheese.

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NUTRITION

Protein

49.1g

Fat

30.1g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

0.5 cup liquid egg whites

1 medium zucchini

1 medium red bell pepper

0.25 medium red onion

0.5 tsp extra virgin olive oil

0.25 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, red bell pepper, and red onion into uniform half-inch pieces.
3
Place the vegetables on a parchment-lined baking sheet and toss with olive oil, sea salt, black pepper, and dried oregano.
4
Roast the vegetables for 15 minutes until they are tender-crisp and slightly caramelized.
5
Transfer the roasted vegetables into a small oven-safe skillet or individual ramekins.
6
Pour the liquid egg whites evenly over the vegetables, then carefully crack the whole eggs on top.
7
Return the skillet to the oven and bake for 8 to 12 minutes, or until the whites are set but the yolks are still velvety.
8
Remove from the oven and garnish with crumbled feta cheese before serving warm.