Name: Baked Eggs with Peppers and Acorn Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 medium acorn squash; 1 tsp olive oil; 0.5 cup bell pepper; 0.25 cup red onion; 3 large eggs; 0.75 cup liquid egg whites; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Baked Eggs with Peppers and Acorn Squash

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 Peppers and Acorn Squash

Oven-baked acorn squash halves filled with a protein-rich egg and pepper scramble, topped with a sprinkle of salty feta cheese.

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NUTRITION

Protein

33.4g

Fat

26.7g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

0.5 medium acorn squash

1 tsp olive oil

0.5 cup bell pepper

0.25 cup red onion

3 large eggs

0.75 cup liquid egg whites

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice the acorn squash in half, scoop out the seeds, and brush the flesh with half of the olive oil and a pinch of salt.
3
Roast the squash cut-side down for 25 minutes until the flesh is tender.
4
While squash roasts, sauté the diced peppers and onions in the remaining olive oil over medium heat until softened.
5
In a bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and dried oregano.
6
Remove the squash from the oven and flip them over. Divide the sautéed vegetables between the squash cavities.
7
Pour the egg mixture over the vegetables into the squash halves and top with crumbled feta cheese.
8
Return to the oven and bake for 15 minutes until the eggs are set and the cheese is slightly golden.