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; 1 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano; 1 tbsp fresh parsley

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 and egg whites baked until set with blistered cherry tomatoes and tangy feta cheese for a savory, protein-packed breakfast that is incredibly creamy.

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NUTRITION

Protein

51.7g

Fat

26.4g

Carbs

11.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or baking dish, toss the cherry tomatoes with extra virgin olive oil, sea salt, and black pepper.
3
Roast the tomatoes in the oven for 10 minutes until they begin to burst and release their juices.
4
While the tomatoes roast, whisk together the whole eggs, liquid egg whites, and dried oregano in a medium bowl.
5
Remove the skillet from the oven and carefully pour the egg mixture over the roasted tomatoes.
6
Crumble the feta cheese evenly over the top of the eggs.
7
Return the skillet to the oven and bake for 12-15 minutes, or until the eggs are fully set and the edges are slightly golden.
8
Garnish with freshly chopped parsley and serve immediately.