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; 2 oz cooked chicken breast; 1 oz feta cheese; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 cup fresh baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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-baked eggs nestled in a vibrant medley of roasted peppers and zucchini, finished with a savory sprinkle of feta cheese for a satisfying, protein-packed start.

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NUTRITION

Protein

56.4g

Fat

28.2g

Carbs

12.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 oz cooked chicken breast

1 oz feta cheese

0.5 cup red bell pepper

0.5 cup zucchini

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the diced red bell pepper and zucchini with extra virgin olive oil, sea salt, black pepper, and garlic powder on a parchment-lined baking sheet.
3
Roast the vegetables for 12 minutes until they are tender and slightly caramelized.
4
Transfer the roasted vegetables to a small oven-safe baking dish and stir in the fresh baby spinach and diced cooked chicken breast.
5
Pour the liquid egg whites over the vegetable mixture, then carefully crack the three whole eggs on top.
6
Sprinkle the crumbled feta cheese evenly over the dish.
7
Return the dish to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set and the yolks are cooked to your preference.