Creamy Baked Eggs with Roasted Tomatoes

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

Creamy Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Baked Eggs with Roasted Tomatoes

Fresh cherry tomatoes and spinach roasted until tender, then baked in a velvety yogurt-egg base topped with salty feta and jammy eggs.

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NUTRITION

500kcal
Protein
49.8g
Fat
26.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup plain non-fat Greek yogurt

1 cup cherry tomatoes

1 cup fresh baby spinach

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh basil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe baking dish or cast-iron skillet, toss the cherry tomatoes with olive oil, sea salt, and black pepper.

  • 3

    Roast the tomatoes for 10 minutes until they begin to soften and the skins start to burst.

  • 4

    While the tomatoes roast, whisk together the Greek yogurt, liquid egg whites, and garlic powder in a medium bowl until the mixture is completely smooth.

  • 5

    Remove the baking dish from the oven and stir in the fresh baby spinach, allowing the residual heat to wilt the leaves slightly.

  • 6

    Pour the yogurt and egg white mixture over the roasted tomatoes and spinach, spreading it into an even layer.

  • 7

    Carefully crack the 3 whole eggs onto the surface of the mixture, spacing them out evenly.

  • 8

    Sprinkle the crumbled feta cheese over the top of the dish.

  • 9

    Return the dish to the oven and bake for 12-15 minutes, or until the whites are fully set but the yolks remain jammy and golden.

  • 10

    Remove from the oven and garnish with freshly chopped basil before serving warm.

Creamy Baked Eggs with Roasted Tomatoes

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

Creamy Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Baked Eggs with Roasted Tomatoes

Fresh cherry tomatoes and spinach roasted until tender, then baked in a velvety yogurt-egg base topped with salty feta and jammy eggs.

NUTRITION

500kcal
Protein
49.8g
Fat
26.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup plain non-fat Greek yogurt

1 cup cherry tomatoes

1 cup fresh baby spinach

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh basil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe baking dish or cast-iron skillet, toss the cherry tomatoes with olive oil, sea salt, and black pepper.

  • 3

    Roast the tomatoes for 10 minutes until they begin to soften and the skins start to burst.

  • 4

    While the tomatoes roast, whisk together the Greek yogurt, liquid egg whites, and garlic powder in a medium bowl until the mixture is completely smooth.

  • 5

    Remove the baking dish from the oven and stir in the fresh baby spinach, allowing the residual heat to wilt the leaves slightly.

  • 6

    Pour the yogurt and egg white mixture over the roasted tomatoes and spinach, spreading it into an even layer.

  • 7

    Carefully crack the 3 whole eggs onto the surface of the mixture, spacing them out evenly.

  • 8

    Sprinkle the crumbled feta cheese over the top of the dish.

  • 9

    Return the dish to the oven and bake for 12-15 minutes, or until the whites are fully set but the yolks remain jammy and golden.

  • 10

    Remove from the oven and garnish with freshly chopped basil before serving warm.