Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup chickpeas; 0.5 cup bell pepper; 0.5 cup zucchini; 0.25 cup red onion; 1 tsp olive oil; 0.5 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 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

Roasted bell peppers and zucchini baked with protein-rich eggs and chickpeas, topped with a dollop of creamy Greek yogurt and fresh herbs.

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NUTRITION

Protein

57.1g

Fat

27.7g

Carbs

44.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup chickpeas

0.5 cup bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp olive oil

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F.
2
Toss diced bell peppers, zucchini, red onion, and chickpeas with olive oil, sea salt, black pepper, and smoked paprika on a sheet pan.
3
Roast for 15 minutes until vegetables are tender and slightly caramelized.
4
Transfer the roasted mixture to a small baking dish or oven-safe skillet.
5
Create four small wells in the vegetable mixture and crack one egg into each well.
6
Return to the oven and bake for 8-10 minutes until the egg whites are set but the yolks remain runny.
7
Remove from oven and serve with a dollop of Greek yogurt and a sprinkle of fresh parsley.