Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 cup baby spinach; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

Oven-baked eggs and egg whites nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with a sprinkle of tangy feta cheese.

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NUTRITION

Protein

44.5g

Fat

27.1g

Carbs

12.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 oz feta cheese

1 tsp extra virgin olive oil

1 clove garlic

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 400°F (200°C).
2
In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes and minced garlic with the extra virgin olive oil.
3
Place the skillet in the oven and roast for 10-12 minutes until the tomato skins begin to blister and burst.
4
Remove the skillet from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves slightly.
5
Pour the liquid egg whites evenly over the vegetables, then carefully crack the three whole eggs on top, spacing them out evenly.
6
Season the dish with sea salt, black pepper, and dried oregano.
7
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully opaque and set, but the yolks remain slightly soft.
8
Remove from the oven, garnish with crumbled feta cheese, and serve immediately while hot.