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; 1 cup liquid egg whites; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 cup red onion; 1 tsp extra virgin olive oil; 0.5 oz feta cheese; 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 peppers and zucchini baked with protein-rich eggs and egg whites for a vibrant, savory dish finished with a sprinkle of tangy feta cheese.

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NUTRITION

Protein

51.2g

Fat

24.1g

Carbs

16.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp extra virgin olive oil

0.5 oz feta cheese

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 pepper, zucchini, and red onion with the olive oil, sea salt, black pepper, and dried oregano.
3
Roast the vegetables for 12-15 minutes until they are tender and show slight caramelization.
4
Transfer the roasted vegetables into a small oven-safe ceramic baking dish or cast-iron skillet.
5
Pour the liquid egg whites over the vegetables, ensuring they are evenly distributed.
6
Carefully crack the three whole eggs on top of the mixture, keeping the yolks intact.
7
Return the dish to the oven and bake for 10-12 minutes, or until the whites are fully opaque and set.
8
Remove from the oven and garnish with the crumbled feta cheese while the dish is still hot.