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; 0.75 cup liquid egg whites; 1 oz feta cheese; 1 cup bell pepper; 0.5 cup cherry tomatoes; 1 cup fresh baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic

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 tomatoes baked with protein-rich eggs and salty feta for a vibrant, savory skillet that satisfies any time of day.

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NUTRITION

Protein

46.4g

Fat

27.1g

Carbs

20.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 oz feta cheese

1 cup bell pepper

0.5 cup cherry tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe cast-iron skillet, toss the diced bell pepper, cherry tomatoes, and minced garlic with the olive oil and dried oregano.
3
Roast the vegetables for 12-15 minutes until they are tender and slightly charred around the edges.
4
Remove the skillet from the oven and stir in the fresh baby spinach until it begins to wilt from the heat.
5
Pour the liquid egg whites evenly over the roasted vegetables.
6
Carefully create three small wells in the vegetable mixture and crack one whole egg into each space.
7
Sprinkle the entire skillet with sea salt, black pepper, and the crumbled feta cheese.
8
Return the skillet to the oven and bake for 8-10 minutes, or until the whites are opaque and set but the yolks remain buttery and soft.