Baked Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables

Savory eggs baked over a bed of vibrant roasted peppers and lean turkey, finished with salty feta and aromatic oregano for a satisfying morning meal.

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NUTRITION

555kcal
Protein
51.3g
Fat
32.2g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs eggs

0.5 cup liquid egg whites

2 oz lean ground turkey

1 oz feta cheese

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp extra virgin olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a small oven-safe baking dish with a touch of oil.

  • 2

    In a skillet over medium heat, sauté the lean ground turkey in the olive oil until browned and fully cooked through.

  • 3

    Add the diced red bell pepper, zucchini, and red onion to the skillet and cook for 5 to 7 minutes until the vegetables are tender-crisp.

  • 4

    Stir in the baby spinach, sea salt, black pepper, and dried oregano, cooking just until the spinach has wilted.

  • 5

    Transfer the vegetable and turkey mixture into the prepared baking dish, spreading it out into an even layer.

  • 6

    Pour the liquid egg whites evenly over the vegetables, then carefully crack the three whole eggs on top, keeping the yolks intact.

  • 7

    Sprinkle the crumbled feta cheese over the entire dish.

  • 8

    Bake for 12 to 15 minutes, or until the egg whites are set but the yolks remain slightly soft and jammy.

  • 9

    Garnish with chopped fresh parsley and serve immediately.

Baked Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables

Savory eggs baked over a bed of vibrant roasted peppers and lean turkey, finished with salty feta and aromatic oregano for a satisfying morning meal.

NUTRITION

555kcal
Protein
51.3g
Fat
32.2g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs eggs

0.5 cup liquid egg whites

2 oz lean ground turkey

1 oz feta cheese

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp extra virgin olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a small oven-safe baking dish with a touch of oil.

  • 2

    In a skillet over medium heat, sauté the lean ground turkey in the olive oil until browned and fully cooked through.

  • 3

    Add the diced red bell pepper, zucchini, and red onion to the skillet and cook for 5 to 7 minutes until the vegetables are tender-crisp.

  • 4

    Stir in the baby spinach, sea salt, black pepper, and dried oregano, cooking just until the spinach has wilted.

  • 5

    Transfer the vegetable and turkey mixture into the prepared baking dish, spreading it out into an even layer.

  • 6

    Pour the liquid egg whites evenly over the vegetables, then carefully crack the three whole eggs on top, keeping the yolks intact.

  • 7

    Sprinkle the crumbled feta cheese over the entire dish.

  • 8

    Bake for 12 to 15 minutes, or until the egg whites are set but the yolks remain slightly soft and jammy.

  • 9

    Garnish with chopped fresh parsley and serve immediately.