YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Wholesome eggs baked to perfection over a bed of tender, caramelized roasted vegetables for a vibrant and protein-packed start to your day.
INGREDIENTS
4 large eggs
0.75 cup liquid egg whites
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the red bell pepper, zucchini, and red onion into uniform bite-sized pieces.
Toss the diced vegetables with extra virgin olive oil, sea salt, black pepper, and garlic powder directly on the baking sheet.
Roast the vegetables for 15 minutes until they are slightly softened and starting to brown at the edges.
Transfer the roasted vegetables into a small oven-safe skillet or a deep baking dish.
Pour the liquid egg whites over the vegetables, ensuring they fill the gaps between the produce.
Carefully crack the 4 whole eggs on top of the vegetable and egg white mixture, spacing them out evenly.
Return the dish to the oven and bake for 10-12 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.