Baked Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables

Sheet pan roasted zucchini and peppers tossed with aromatic oregano, then baked with farm-fresh eggs until the whites are set and the yolks remain velvety.

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NUTRITION

480kcal
Protein
45.8g
Fat
27.8g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 oz feta cheese

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 cup baby spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the red bell pepper, zucchini, and red onion into uniform half-inch pieces to ensure even roasting.

  • 3

    Place the diced vegetables on the baking sheet, drizzle with extra virgin olive oil, and sprinkle with sea salt, black pepper, and dried oregano.

  • 4

    Toss the vegetables thoroughly to coat and spread them out in a single layer; roast for 15 minutes until they begin to soften and brown.

  • 5

    Remove the pan from the oven, add the baby spinach, and toss until it begins to wilt from the residual heat.

  • 6

    Create three small wells in the vegetable mixture, pour the liquid egg whites evenly across the pan, and then carefully crack one whole egg into each well.

  • 7

    Sprinkle the crumbled feta cheese over the top and return the pan to the oven for 8 to 10 minutes until the whites are opaque and the yolks are set to your preference.

Baked Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables

Sheet pan roasted zucchini and peppers tossed with aromatic oregano, then baked with farm-fresh eggs until the whites are set and the yolks remain velvety.

NUTRITION

480kcal
Protein
45.8g
Fat
27.8g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 oz feta cheese

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 cup baby spinach

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the red bell pepper, zucchini, and red onion into uniform half-inch pieces to ensure even roasting.

  • 3

    Place the diced vegetables on the baking sheet, drizzle with extra virgin olive oil, and sprinkle with sea salt, black pepper, and dried oregano.

  • 4

    Toss the vegetables thoroughly to coat and spread them out in a single layer; roast for 15 minutes until they begin to soften and brown.

  • 5

    Remove the pan from the oven, add the baby spinach, and toss until it begins to wilt from the residual heat.

  • 6

    Create three small wells in the vegetable mixture, pour the liquid egg whites evenly across the pan, and then carefully crack one whole egg into each well.

  • 7

    Sprinkle the crumbled feta cheese over the top and return the pan to the oven for 8 to 10 minutes until the whites are opaque and the yolks are set to your preference.