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; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil; 1 clove garlic

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

Fresh eggs and whites baked in a cast-iron skillet with blistered cherry tomatoes and tangy feta cheese for a savory, protein-packed start to your day.

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NUTRITION

Protein

51.6g

Fat

24.1g

Carbs

12.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Finely mince the garlic clove.
3
In a small oven-safe cast-iron skillet or baking dish, toss the cherry tomatoes and minced garlic with the olive oil.
4
Place the skillet in the oven and roast the tomatoes for 10 minutes until they begin to blister and soften.
5
While the tomatoes roast, whisk the whole eggs and liquid egg whites together in a medium bowl with sea salt and black pepper.
6
Carefully remove the hot skillet from the oven and pour the egg mixture over the roasted tomatoes.
7
Crumble the feta cheese evenly over the top of the eggs.
8
Return the skillet to the oven and bake for 12 to 15 minutes, or until the eggs are puffed and set in the center.
9
Remove from the oven, garnish with fresh torn basil, and serve immediately.