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; 0.5 cup liquid egg whites; 1 cup bell peppers; 1 cup zucchini; 0.5 cup red onion; 1 tbsp extra virgin olive oil; 1 oz feta cheese; 0.5 cup nonfat plain Greek yogurt; 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

Vibrant vegetables roasted until tender and topped with protein-rich eggs that bake into a velvety finish, served with a cool dollop of Greek yogurt.

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NUTRITION

Protein

55.2g

Fat

31.5g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tbsp extra virgin olive oil

1 oz feta cheese

0.5 cup nonfat plain Greek yogurt

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 (200°C) and line a small baking dish or rimmed sheet pan with parchment paper.
2
Place the diced bell peppers, zucchini, and red onion onto the pan and toss with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Spread the vegetables into a single layer and roast for 15-18 minutes until tender and just beginning to brown.
4
Remove the pan from the oven and use a spoon to create two small wells in the center of the vegetable mixture.
5
Carefully pour the liquid egg whites over the vegetables in the pan, then crack one whole egg into each of the prepared wells.
6
Return the dish to the oven and bake for an additional 8-10 minutes, or until the egg whites are completely opaque and set.
7
Remove from the oven, sprinkle with crumbled feta cheese, and serve warm with the Greek yogurt on the side for dipping or dolloping.