YOUR SOLIN GENERATED RECIPE
Mediterranean Baked Eggs with Roasted Peppers and Zucchini
Oven-roasted bell peppers and zucchini provide a vibrant base for eggs baked to a silky perfection and topped with savory feta cheese.
INGREDIENTS
1 cup red bell pepper
1 cup zucchini
1 tsp extra virgin olive oil
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
2 oz smoked turkey breast
0.5 cup liquid egg whites
3 large eggs
1 oz feta cheese
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
On a parchment-lined baking sheet, toss the diced red bell pepper and zucchini with the olive oil, dried oregano, sea salt, and black pepper.
Roast the vegetables for 15 minutes until they are tender and just beginning to brown at the edges.
Transfer the roasted vegetables and the diced smoked turkey breast into a small oven-safe skillet or a deep ceramic baking dish.
Pour the liquid egg whites evenly over the vegetable mixture.
Carefully crack the three whole eggs on top of the mixture, spacing them out so the yolks remain intact.
Sprinkle the crumbled feta cheese around the eggs.
Place the dish back in the oven and bake for 10 to 12 minutes, or until the whites are fully set but the yolks are still slightly soft.
Remove from the oven and garnish with freshly chopped parsley before serving warm.