YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Savory cherry tomatoes roasted until bursting and baked with eggs for a protein-packed meal that is incredibly velvety and satisfying.
INGREDIENTS
1 cup cherry tomatoes
1 tsp extra virgin olive oil
3 large eggs
0.5 cup liquid egg whites
1 oz feta cheese
0.5 cup non-fat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
Place the cherry tomatoes in a small oven-safe skillet or ceramic baking dish and drizzle with the extra virgin olive oil.
Roast the tomatoes in the oven for 10-12 minutes until they begin to blister and release their juices.
Remove the skillet from the oven and pour the liquid egg whites evenly over the roasted tomatoes.
Carefully crack the three whole eggs into the skillet, spacing them out so they don't touch.
Sprinkle the sea salt, black pepper, and crumbled feta cheese over the top of the egg mixture.
Return the skillet to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but the yolks remain soft.
Remove from the oven and garnish with freshly chopped parsley.
Serve immediately with a side of non-fat Greek yogurt for added creaminess and protein.