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; 1 cup liquid egg whites; 1 cup cherry tomatoes; 0.5 tbsp extra virgin olive oil; 1 tsp balsamic vinegar; 0.5 oz feta cheese; 1 slice sprouted grain bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil

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

Oven-baked eggs and egg whites nestled in a bed of blistered balsamic-glazed cherry tomatoes, topped with tangy feta and fresh basil for a vibrant morning meal.

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NUTRITION

Protein

47.9g

Fat

23g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 tsp balsamic vinegar

0.5 oz feta cheese

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes with the extra virgin olive oil, balsamic vinegar, sea salt, and black pepper.
3
Roast the tomatoes in the oven for 10 to 12 minutes until they are soft and have started to burst.
4
Carefully remove the skillet from the oven and pour the liquid egg whites into the dish around the roasted tomatoes.
5
Crack the two whole eggs directly into the mixture, spacing them apart evenly.
6
Return the skillet to the oven and bake for another 8 to 10 minutes, or until the egg whites are fully set and the yolks are cooked to your preference.
7
Remove from the oven and garnish with crumbled feta cheese and thinly sliced fresh basil.
8
Toast the sprouted grain bread until golden and serve alongside the baked eggs for a complete, high-protein meal.