Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 cup red onion; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 whole avocado; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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-rich eggs and egg whites, topped with creamy avocado and tangy feta for a vibrant, savory start to the day.

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NUTRITION

Protein

46.5g

Fat

28.8g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and lightly grease a small oven-safe skillet or baking dish with the olive oil.
2
Dice the red bell pepper, zucchini, and red onion into uniform bite-sized pieces.
3
Place the vegetables in the prepared dish and toss with sea salt, black pepper, and dried oregano.
4
Roast the vegetables in the oven for 12 to 15 minutes until they are tender and just beginning to brown at the edges.
5
Carefully remove the dish from the oven and pour the liquid egg whites evenly over the roasted vegetables.
6
Crack the two whole eggs on top of the egg white mixture and sprinkle with the crumbled feta cheese.
7
Return the dish to the oven and bake for an additional 10 to 12 minutes, or until the egg whites are fully set but the yolks remain slightly jammy.
8
Remove from the oven and top with freshly sliced avocado before serving.