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

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

Vibrant cherry tomatoes and garlic roasted in olive oil until bursting, then baked with protein-rich eggs and tangy feta for a savory, satisfying meal.

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NUTRITION

Protein

44.0g

Fat

27.2g

Carbs

13g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

1 oz feta cheese

0.25 cup nonfat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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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 and minced garlic with the extra virgin olive oil.
3
Roast the tomatoes for 10-12 minutes until they are softened and starting to burst.
4
Carefully remove the skillet from the oven and pour the liquid egg whites over the tomatoes.
5
Crack the whole eggs into the skillet, spacing them evenly across the surface.
6
Sprinkle the sea salt, black pepper, and crumbled feta cheese over the top of the eggs.
7
Return the skillet to the oven and bake for 8-10 minutes until the egg whites are set but the yolks remain soft.
8
Top with a dollop of nonfat Greek yogurt and fresh parsley before serving warm.