Name: Low-Fat Roasted Vegetable Egg Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup egg whites; 1 cup bell peppers; 1 cup zucchini; 0.5 cup red onion; 1 tsp extra virgin olive oil; 0.5 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 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

Low-Fat Roasted Vegetable Egg Bake

Oven-roasted bell peppers and zucchini are baked with fluffy egg whites and whole eggs for a vibrant, protein-packed breakfast that finishes with a creamy dollop of Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.9g

Fat

16.8g

Carbs

31.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tsp extra virgin olive oil

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2
Toss the diced bell peppers, zucchini, and red onion with the olive oil, dried oregano, sea salt, and black pepper directly on the baking sheet.
3
Roast the vegetables for 15 minutes until they are tender and the edges have become slightly caramelized.
4
Remove the vegetables from the oven and lower the temperature to 350°F.
5
Transfer the roasted vegetables into a small, lightly greased baking dish or oven-safe skillet.
6
In a medium bowl, whisk together the whole eggs and egg whites until smooth and well combined.
7
Pour the egg mixture over the roasted vegetables and bake for 20-25 minutes until the eggs are set and the top is lightly golden.
8
Allow the dish to cool for a few minutes before serving with a dollop of non-fat Greek yogurt and a sprinkle of fresh parsley.