Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tsp extra virgin olive oil; 0.5 cup bell pepper; 0.5 cup zucchini; 0.25 cup red onion; 0.5 cup black beans; 3 large eggs; 0.75 cup egg whites; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp sour cream; 1 tbsp fresh chives

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 bell peppers and zucchini provide a colorful base for protein-packed baked eggs, served with a dollop of cool, creamy sour cream.

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NUTRITION

Protein

50.5g

Fat

23.3g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

1 tsp extra virgin olive oil

0.5 cup bell pepper

0.5 cup zucchini

0.25 cup red onion

0.5 cup black beans

3 large eggs

0.75 cup egg whites

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp sour cream

1 tbsp fresh chives

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PREPARATION

1
Preheat oven to 400°F.
2
Toss bell pepper, zucchini, and red onion with olive oil, sea salt, black pepper, and garlic powder in a cast-iron skillet.
3
Roast the vegetables for 15 minutes until they are tender and slightly charred.
4
Stir the black beans into the roasted vegetable mixture.
5
Create three small wells in the vegetables and pour the egg whites evenly over the base.
6
Crack the whole eggs into the prepared wells.
7
Return to the oven and bake for 8 to 10 minutes until the whites are set but the yolks are still velvety.
8
Garnish with a dollop of sour cream and fresh chives before serving.