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; 1 cup Bell peppers; 1 cup Zucchini; 0.25 tsp Olive oil; 0.5 oz Feta cheese; 0.25 cup Plain Greek yogurt; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 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

Savory eggs baked over a bed of tender roasted peppers and zucchini, topped with salty feta and served with a dollop of creamy Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.1g

Fat

25.8g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Liquid egg whites

1 cup Bell peppers

1 cup Zucchini

0.25 tsp Olive oil

0.5 oz Feta cheese

0.25 cup Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the diced bell peppers and zucchini with olive oil, sea salt, black pepper, and dried oregano on a parchment-lined baking sheet.
3
Roast the vegetables for 15 minutes until they are tender and slightly caramelized around the edges.
4
Transfer the roasted vegetables into a small oven-safe skillet or ceramic baking dish.
5
Pour the liquid egg whites over the vegetables, then carefully crack the three whole eggs on top.
6
Sprinkle the crumbled feta cheese evenly over the egg and vegetable mixture.
7
Bake for 10 to 12 minutes until the egg whites are completely set but the yolks remain slightly soft.
8
Remove from the oven and serve immediately with a dollop of plain Greek yogurt on the side.