Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup canned chickpeas; 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; 0.5 tsp dried oregano; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 1 tbsp fresh parsley

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

Vibrant bell peppers and zucchini roasted alongside protein-rich chickpeas, topped with oven-baked eggs and a dollop of creamy Greek yogurt for a satisfying finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.2g

Fat

28.1g

Carbs

37.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup canned chickpeas

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

0.5 tsp dried oregano

1 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tbsp fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the chickpeas, diced bell pepper, zucchini, and red onion with olive oil, sea salt, black pepper, and dried oregano directly on the sheet.
3
Roast the vegetables for 15 minutes until they are tender and starting to brown at the edges.
4
Remove the pan from the oven and use a spoon to create three small wells in the roasted vegetable mixture.
5
Carefully crack one egg into each well and return the pan to the oven for 6 to 8 minutes until the whites are opaque.
6
Serve the baked eggs and vegetables topped with crumbled feta cheese, fresh parsley, and a scoop of Greek yogurt on the side.