Name: Baked Eggs with Roasted Tomatoes and Spinach
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; 2 cups baby spinach; 1 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh basil

Baked Eggs with Roasted Tomatoes and Spinach

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 Spinach

Oven-baked eggs nestled in a bed of wilted spinach and blistered cherry tomatoes, finished with a sprinkle of salty feta for a vibrant and savory morning start.

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NUTRITION

Protein

50.6g

Fat

35.2g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

2 cups baby spinach

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh basil

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PREPARATION

1
Preheat your oven to 400°F and lightly coat a small oven-safe skillet or ceramic baking dish with the olive oil.
2
Place the cherry tomatoes in the skillet and roast for 10 minutes until the skins begin to blister and burst.
3
Remove the skillet from the oven, add the baby spinach, and toss gently until the leaves are slightly wilted from the residual heat.
4
In a small bowl, whisk the liquid egg whites with sea salt, black pepper, and garlic powder until well combined.
5
Pour the seasoned egg whites over the vegetables, then carefully crack the four whole eggs into the mixture, spacing them evenly.
6
Return the skillet to the oven and bake for 12 to 15 minutes, or until the whites are fully set but the yolks are still soft.
7
Remove from the oven and top with crumbled feta cheese and fresh basil before serving immediately.