Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 2 oz feta cheese; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 cup baby spinach; 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

Fresh cherry tomatoes and salty feta are oven-roasted until bursting and golden, then baked with protein-rich eggs for a savory, Mediterranean-inspired meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.8g

Fat

27.9g

Carbs

13.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

2 oz feta cheese

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Place the cherry tomatoes in a small oven-safe skillet or baking dish, drizzle with olive oil, and roast for 10 minutes until the skins begin to blister.
3
Carefully remove the skillet from the oven and stir in the baby spinach until it is slightly wilted from the residual heat.
4
Pour the liquid egg whites over the vegetables and then carefully crack the two whole eggs on top, keeping the yolks intact.
5
Evenly crumble the feta cheese over the eggs and season the entire dish with sea salt, black pepper, and dried oregano.
6
Return the skillet to the oven and bake for 12 to 15 minutes, or until the egg whites are set and the feta is slightly golden.