YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Oven-roasted bell peppers and zucchini baked with protein-rich eggs and a dollop of creamy Greek yogurt for a savory, vibrant start to your morning.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1 cup bell pepper
1 cup zucchini
0.25 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
0.5 tsp dried oregano
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the bell pepper, zucchini, and red onion into uniform bite-sized pieces.
Toss the vegetables on the baking sheet with extra virgin olive oil, sea salt, black pepper, and dried oregano until evenly coated.
Roast the vegetables for 15 minutes until they are tender and just beginning to brown at the edges.
Transfer the roasted vegetables into a small oven-safe skillet or a 6-inch baking dish.
In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined, then pour the mixture over the vegetables.
Return the dish to the oven and bake for 12-15 minutes, or until the eggs are fully set and slightly golden on top.
Remove from the oven and top with a dollop of non-fat Greek yogurt and a sprinkle of freshly chopped parsley before serving.