YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Oven-baked eggs nestled in a vibrant medley of roasted chickpeas and tender vegetables, finished with a creamy dollop of Greek yogurt and tangy feta.
INGREDIENTS
2 large eggs
0.25 cup cooked chickpeas
0.5 cup diced bell pepper
0.5 cup diced zucchini
1 cup fresh spinach
0.5 oz crumbled feta cheese
0.5 cup nonfat Greek yogurt
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet or baking dish, combine the cooked chickpeas, diced bell pepper, and diced zucchini.
Drizzle the vegetables with extra virgin olive oil and season with sea salt, black pepper, dried oregano, and garlic powder, tossing well to coat.
Roast the vegetable mixture in the oven for 15 minutes until the vegetables are tender and the chickpeas are slightly golden.
Remove the skillet from the oven and stir in the fresh spinach until it is just wilted from the residual heat.
Use a spoon to create three small wells in the vegetable mixture and carefully crack one egg into each well.
Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are set but the yolks remain runny.
Serve the dish immediately with a side of nonfat Greek yogurt for a creamy, high-protein finish.