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; 0.5 cup egg whites; 1 cup bell peppers; 1 cup zucchini; 0.5 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 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

Oven-roasted peppers and zucchini baked with protein-packed eggs and tangy feta for a savory and vibrant breakfast skillet.

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NUTRITION

Protein

52.2g

Fat

27.6g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup bell peppers

1 cup zucchini

0.5 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 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.
2
In a large oven-safe skillet, toss the diced bell peppers, zucchini, and red onion with extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast the vegetables for 15 minutes until they are tender and just beginning to brown at the edges.
4
Remove the skillet from the oven and use a spoon to create three small wells in the roasted vegetable mixture.
5
Pour the egg whites evenly into the bottom of the skillet around the vegetables, then carefully crack one whole egg into each of the three wells.
6
Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.
7
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain slightly soft.
8
Garnish the skillet with a dollop of non-fat Greek yogurt and fresh parsley before serving warm.