Baked Eggs with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Fresh eggs and egg whites baked in a vibrant bed of blistered cherry tomatoes and wilted spinach, topped with tangy feta and a creamy dollop of Greek yogurt.

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NUTRITION

497kcal
Protein
50.6g
Fat
27.2g
Carbs
17.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 oz feta cheese

0.5 cup non-fat Greek yogurt

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

    Halve the cherry tomatoes and finely mince the garlic clove.

  • 3

    Heat the extra virgin olive oil in an 8-inch oven-safe skillet over medium heat.

  • 4

    Add the garlic and cherry tomatoes to the skillet, sautéing for 3-4 minutes until the tomatoes begin to blister and release their juices.

  • 5

    Toss in the baby spinach and cook just until it begins to wilt.

  • 6

    Pour the liquid egg whites into the skillet, stirring gently to distribute the vegetables evenly.

  • 7

    Use a spoon to create three small wells in the mixture and carefully crack one whole egg into each well.

  • 8

    Season the entire skillet with sea salt, black pepper, and dried oregano, then sprinkle the crumbled feta cheese over the top.

  • 9

    Transfer the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain jammy and soft.

  • 10

    Remove from the oven and serve immediately with a cold dollop of Greek yogurt on top for added creaminess and protein.

Baked Eggs with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Fresh eggs and egg whites baked in a vibrant bed of blistered cherry tomatoes and wilted spinach, topped with tangy feta and a creamy dollop of Greek yogurt.

NUTRITION

497kcal
Protein
50.6g
Fat
27.2g
Carbs
17.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Halve the cherry tomatoes and finely mince the garlic clove.

  • 3

    Heat the extra virgin olive oil in an 8-inch oven-safe skillet over medium heat.

  • 4

    Add the garlic and cherry tomatoes to the skillet, sautéing for 3-4 minutes until the tomatoes begin to blister and release their juices.

  • 5

    Toss in the baby spinach and cook just until it begins to wilt.

  • 6

    Pour the liquid egg whites into the skillet, stirring gently to distribute the vegetables evenly.

  • 7

    Use a spoon to create three small wells in the mixture and carefully crack one whole egg into each well.

  • 8

    Season the entire skillet with sea salt, black pepper, and dried oregano, then sprinkle the crumbled feta cheese over the top.

  • 9

    Transfer the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain jammy and soft.

  • 10

    Remove from the oven and serve immediately with a cold dollop of Greek yogurt on top for added creaminess and protein.