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 liquid egg whites; 0.25 cup non-fat plain Greek yogurt; 1 oz feta cheese; 1 cup diced bell peppers; 1 cup diced zucchini; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

Oven-roasted bell peppers and zucchini baked with protein-rich eggs and tangy feta for a vibrant, savory start to your morning.

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NUTRITION

Protein

45.3g

Fat

26.9g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.25 cup non-fat plain Greek yogurt

1 oz feta cheese

1 cup diced bell peppers

1 cup diced zucchini

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a parchment-lined baking sheet, toss the diced bell peppers and zucchini with olive oil, sea salt, black pepper, and dried oregano.
3
Roast the vegetables for 12-15 minutes until they are tender and just beginning to brown at the edges.
4
While the vegetables roast, whisk together the whole eggs, liquid egg whites, and Greek yogurt in a medium bowl until the mixture is completely smooth and well-combined.
5
Remove the vegetables from the oven and reduce the temperature to 375°F (190°C).
6
Transfer the roasted vegetables into a small greased oven-safe baking dish or a 6-inch cast-iron skillet.
7
Pour the egg mixture evenly over the vegetables and sprinkle the crumbled feta cheese across the top.
8
Place the dish back in the oven and bake for 18-22 minutes, or until the eggs are fully set in the center and the top is lightly golden.
9
Allow the dish to cool for 2-3 minutes before serving warm.