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; 1 cup diced zucchini; 1 cup diced bell peppers; 0.5 cup diced red onion; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbsp chopped fresh parsley

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 and egg whites served over a medley of tender roasted zucchini and vibrant bell peppers for a clean, protein-packed start to your day.

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NUTRITION

Protein

49.7g

Fat

21.4g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup diced zucchini

1 cup diced bell peppers

0.5 cup diced red onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp chopped fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a parchment-lined baking sheet, toss the diced zucchini, bell peppers, and red onion with the olive oil, sea salt, and black pepper.
3
Roast the vegetables for 15 minutes until they are tender and just beginning to caramelize around the edges.
4
Transfer the roasted vegetables into a small oven-safe skillet or an 8x8 inch baking dish, spreading them out evenly.
5
In a medium bowl, whisk together the whole eggs, liquid egg whites, and dried oregano until well combined.
6
Pour the egg mixture over the vegetables in the skillet or dish.
7
Place the dish back into the oven and bake for 12-15 minutes, or until the eggs are fully set and slightly puffy.
8
Remove from the oven and garnish with the chopped fresh parsley before serving warm.