YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Farm-fresh eggs baked over a colorful medley of roasted zucchini and peppers, finished with a sprinkle of tangy feta for a vibrant and savory morning start.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
1 cup baby spinach
0.5 tbsp extra virgin olive oil
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C).
On a parchment-lined baking sheet, toss the diced bell pepper, zucchini, and red onion with the extra virgin olive oil, sea salt, black pepper, and dried oregano until evenly coated.
Spread the vegetables in a single layer and roast for 12 to 15 minutes until they are tender and slightly caramelized.
Transfer the roasted vegetables into a small oven-safe skillet or individual baking dishes, then stir in the fresh baby spinach until it begins to wilt from the residual heat.
Pour the liquid egg whites evenly over the vegetable mixture.
Carefully crack the four whole eggs on top of the vegetables, spacing them out so they cook evenly.
Place the skillet or dishes back into the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from the oven, sprinkle with the crumbled feta cheese, and serve immediately.