YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Roasted Tomatoes
Eggs and egg whites whisked with creamy Greek yogurt and baked over blistered cherry tomatoes for a silky, protein-packed breakfast.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup plain Greek yogurt
1 cup cherry tomatoes
1 tsp extra virgin olive oil
1 cup fresh baby spinach
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe baking dish or cast-iron skillet, toss the cherry tomatoes with olive oil, sea salt, black pepper, and dried oregano.
Roast the tomatoes for 10-12 minutes until they begin to burst and release their juices.
While the tomatoes are roasting, whisk together the whole eggs, liquid egg whites, and Greek yogurt in a medium bowl until the mixture is smooth and well-combined.
Remove the dish from the oven and stir in the fresh baby spinach, allowing it to wilt slightly from the heat of the tomatoes.
Pour the egg and yogurt mixture over the vegetables in the dish and sprinkle the grated parmesan cheese evenly over the top.
Return the dish to the oven and bake for 15-18 minutes, or until the edges are golden and the center is set but still slightly jiggly.
Allow the dish to rest for 2 minutes before serving warm.