Name: Egg and Spinach Baked Custard with Roasted Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 1/4 cup low-fat milk; 1 cup fresh spinach; 1/2 cup halved cherry tomatoes; 1 oz crumbled feta cheese; 1 teaspoon olive oil

Egg and Spinach Baked Custard with Roasted Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Baked Custard with Roasted Cherry Tomatoes

Savor this comforting, protein-rich baked custard that melds the creamy texture of eggs and low-fat milk with the fresh vibrancy of spinach and the tangy burst of roasted cherry tomatoes, accented by a sprinkle of crumbled feta for a delightful savory finish.

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NUTRITION

Protein

32.6g

Fat

31.8g

Carbs

10.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup low-fat milk

1 cup fresh spinach

1/2 cup halved cherry tomatoes

1 oz crumbled feta cheese

1 teaspoon olive oil

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PREPARATION

1
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish with a bit of olive oil or nonstick spray.
2
In a mixing bowl, whisk together the eggs and low-fat milk until well combined. Season lightly with salt and pepper if desired.
3
Gently fold in the fresh spinach and crumbled feta cheese into the egg mixture.
4
Pour the mixture into the prepared baking dish. Arrange the halved cherry tomatoes evenly over the top.
5
Drizzle the remaining teaspoon of olive oil over the tomatoes to aid in roasting.
6
Place the dish in the oven and bake for 20-25 minutes, or until the custard is set and the edges begin to lightly brown.
7
Remove from the oven and allow to cool for a few minutes before serving. Enjoy this savory custard warm.