Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 0.5 cup chickpeas; 1 tsp extra virgin olive oil; 1 oz feta cheese; 1 cup fresh spinach; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

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

Roasted cherry tomatoes and chickpeas baked with farm-fresh eggs and egg whites for a protein-packed meal that features a vibrant, blistered texture.

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NUTRITION

Protein

48.0g

Fat

24.7g

Carbs

39.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

0.5 cup chickpeas

1 tsp extra virgin olive oil

1 oz feta cheese

1 cup fresh spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, combine cherry tomatoes, chickpeas, minced garlic, and olive oil, tossing to coat evenly.
3
Roast the mixture for 12 minutes until the tomatoes begin to burst and release their juices.
4
Remove the skillet from the oven and stir in the fresh spinach until it wilts into the warm vegetables.
5
In a small bowl, whisk together the liquid egg whites, sea salt, black pepper, and dried oregano.
6
Pour the egg white mixture over the roasted vegetables in the skillet.
7
Carefully crack the two whole eggs on top of the mixture, spacing them evenly.
8
Sprinkle the crumbled feta cheese over the top.
9
Return the skillet to the oven and bake for 10 to 12 minutes until the egg whites are fully set and the yolks are cooked to your preference.