Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 1.5 oz feta cheese; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 cup fresh spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 0.25 cup nonfat Greek yogurt

Baked Eggs with Roasted Tomatoes and Feta

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 Tomatoes and Feta

Farm-fresh eggs baked until set with blistered cherry tomatoes and tangy feta for a savory skillet meal that features a vibrant pop of color.

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NUTRITION

Protein

50.9g

Fat

29.4g

Carbs

14.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1.5 oz feta cheese

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.25 cup nonfat Greek yogurt

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, toss the cherry tomatoes with extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes in the oven for 10-12 minutes until they are soft and the skins begin to blister.
4
Remove the skillet from the oven and stir in the fresh spinach until it is slightly wilted from the residual heat.
5
Pour the liquid egg whites into the skillet around the vegetables, then carefully crack the three whole eggs on top, spacing them evenly.
6
Sprinkle the crumbled feta cheese over the egg and vegetable mixture.
7
Return the skillet to the oven and bake for 8-10 minutes until the egg whites are opaque and set, but the yolks remain slightly runny.
8
Serve the baked eggs immediately with the nonfat Greek yogurt on the side for added creaminess and protein.