YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Roasted Tomatoes
Baked eggs and roasted cherry tomatoes are folded into a velvety spinach mixture for a comforting meal that melts in your mouth.
INGREDIENTS
3 large eggs
0.5 cup Liquid egg whites
0.5 cup Non-fat Greek yogurt
1 cup Cherry tomatoes
0.5 tbsp Extra virgin olive oil
1 cup Baby spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F (200°C).
Place the cherry tomatoes in a small oven-safe baking dish, drizzle with the extra virgin olive oil, and roast for 10 minutes until the skins begin to burst.
While the tomatoes roast, whisk together the large eggs, liquid egg whites, non-fat Greek yogurt, sea salt, black pepper, and garlic powder in a medium bowl until the mixture is smooth and aerated.
Remove the baking dish from the oven and stir in the baby spinach, allowing the residual heat to slightly wilt the leaves.
Pour the egg and yogurt mixture over the roasted tomatoes and spinach, ensuring the vegetables are evenly distributed.
Return the dish to the oven and bake for 15-20 minutes, or until the eggs are puffed, set in the center, and lightly golden on the edges.
Let the dish cool for 2 minutes before serving directly from the baking dish.