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 cup baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

Whisked eggs and whites baked with burst cherry tomatoes and tangy feta cheese for a savory and satisfying breakfast.

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NUTRITION

Protein

52g

Fat

27.0g

Carbs

12.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Lightly grease a small oven-safe baking dish with the extra virgin olive oil.
3
Add the cherry tomatoes to the dish and roast for 10 minutes until the skins begin to blister and soften.
4
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and dried oregano until well combined.
5
Remove the baking dish from the oven and stir in the baby spinach, allowing the residual heat to slightly wilt the leaves.
6
Pour the egg mixture over the roasted tomatoes and spinach in the baking dish.
7
Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.
8
Place the dish back in the oven and bake for 15-20 minutes, or until the eggs are fully set and the top is lightly golden.
9
Let the dish rest for 2 minutes before slicing and serving warm.