Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 oz feta cheese; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic

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

Fresh cherry tomatoes and spinach are roasted until bursting, then baked with protein-rich eggs and salty feta for a vibrant, savory breakfast.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.9g

Fat

22.5g

Carbs

12.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, toss the cherry tomatoes and minced garlic with the olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomato mixture for 10 minutes until the tomatoes are blistered and soft.
4
Remove the skillet from the oven and stir in the baby spinach until it is just wilted from the residual heat.
5
Pour the liquid egg whites into the skillet over the vegetables, then carefully crack the two whole eggs on top.
6
Sprinkle the crumbled feta cheese evenly over the egg mixture.
7
Return the skillet to the oven and bake for 12 minutes until the egg whites are fully set and the yolks remain jammy.