Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tsp extra virgin olive oil; 1 cup bell peppers; 0.5 cup red onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 0.5 cup liquid egg whites; 3 large eggs; 1 oz feta cheese; 0.25 cup nonfat Greek yogurt

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-baked eggs and egg whites nestled in a bed of vibrant roasted peppers and onions, finished with a creamy dollop of Greek yogurt and tangy feta.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.9g

Fat

26.9g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

1 tsp extra virgin olive oil

1 cup bell peppers

0.5 cup red onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.5 cup liquid egg whites

3 large eggs

1 oz feta cheese

0.25 cup nonfat Greek yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a parchment-lined baking sheet, toss the diced bell peppers, red onion, and minced garlic with olive oil, sea salt, black pepper, and dried oregano.
3
Roast the vegetables for 15 minutes until they are tender and slightly charred.
4
Transfer the roasted vegetables into a small oven-safe skillet or baking dish.
5
Pour the liquid egg whites over the vegetables, then carefully crack the whole eggs on top, spaced evenly apart.
6
Return the dish to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set and the yolks are still velvety.
7
Remove from the oven, sprinkle with crumbled feta cheese, and serve with a side of Greek yogurt for added creaminess.