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; 0.75 cup liquid egg whites; 1 cup bell peppers; 1 cup zucchini; 1 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 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

Sautéed zucchini and bell peppers baked with protein-rich eggs and tangy feta for a vibrant dish that arrives at the table with a golden, bubbling finish.

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NUTRITION

Protein

46.4g

Fat

28.1g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

1 oz feta cheese

1 tsp extra virgin olive oil

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 375°F and lightly grease an 8-inch oven-safe skillet or baking dish.
2
Dice the bell peppers and zucchini into small, uniform pieces.
3
Heat the olive oil in the skillet over medium heat and sauté the vegetables for 5 to 7 minutes until they are tender and slightly browned.
4
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and dried oregano until well combined.
5
Pour the egg mixture directly over the sautéed vegetables in the skillet, ensuring they are evenly distributed.
6
Sprinkle the crumbled feta cheese over the top of the egg mixture.
7
Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the eggs are completely set and the edges are slightly puffed.
8
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.