Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 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 clove garlic; 1 tbsp 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

Fresh cherry tomatoes and garlic are roasted until bursting, then baked with farm-fresh eggs and tangy feta for a vibrant, savory breakfast skillet.

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NUTRITION

Protein

47.6g

Fat

33.8g

Carbs

12.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 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 clove garlic

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 ceramic baking dish, toss the cherry tomatoes and minced garlic with olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes for 10-12 minutes until they are blistered and have released their juices.
4
Remove the skillet from the oven and reduce the oven temperature to 375°F (190°C).
5
Carefully pour the liquid egg whites into the skillet, filling the spaces between the roasted tomatoes.
6
Crack the 4 whole eggs into the skillet, spacing them out evenly over the tomato and egg white mixture.
7
Sprinkle the crumbled feta cheese over the top of the eggs.
8
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks are still slightly soft.
9
Remove from the oven, garnish with finely chopped fresh parsley, and serve immediately while hot.