Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup bell peppers; 1 cup zucchini; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.5 cup liquid egg whites; 3 large eggs; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 1 tbsp 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

Sheet-pan eggs baked over a bed of tender roasted peppers and zucchini, topped with creamy feta and a dollop of protein-rich Greek yogurt for a savory finish.

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NUTRITION

Protein

51.0g

Fat

27.9g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

1 cup bell peppers

1 cup zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 cup liquid egg whites

3 large eggs

1 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a small rimmed baking sheet or oven-safe dish with parchment paper.
2
Place the diced bell peppers and zucchini on the tray, tossing them with olive oil, sea salt, black pepper, and garlic powder.
3
Roast the vegetables for 15 minutes until they are tender and starting to brown at the edges.
4
Remove the tray from the oven, pour the liquid egg whites over the vegetables, and carefully crack the whole eggs on top.
5
Sprinkle the crumbled feta cheese over the mixture and return to the oven for 8 to 10 minutes until the whites are set but yolks remain slightly runny.
6
Garnish with fresh parsley and serve immediately with a dollop of Greek yogurt on the side.