Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 0.5 cup black beans; 1 cup bell peppers; 0.5 cup zucchini; 0.5 oz feta cheese; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika

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 until tender, then baked with protein-packed eggs and savory black beans for a satisfyingly hearty finish.

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NUTRITION

Protein

44.7g

Fat

20.0g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

0.5 cup black beans

1 cup bell peppers

0.5 cup zucchini

0.5 oz feta cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the diced bell peppers and zucchini with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
3
Roast the vegetables for 15 minutes until they are slightly charred and tender, then remove from the oven.
4
Lower the oven temperature to 375°F (190°C).
5
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, and smoked paprika until well combined.
6
Transfer the roasted vegetables and the rinsed black beans into a small greased oven-safe skillet or baking dish.
7
Pour the egg mixture over the vegetables and beans, ensuring they are evenly submerged.
8
Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.
9
Bake for 15 to 18 minutes, or until the eggs are set in the center and slightly puffed.
10
Let the dish rest for 2 minutes before serving to allow the textures to firm up.