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; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 1 cup fresh spinach; 1 oz feta cheese; 0.5 cup nonfat 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

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 topped with protein-rich eggs and salty feta for a vibrant, savory skillet bake.

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NUTRITION

Protein

50.8g

Fat

26.1g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup fresh spinach

1 oz feta cheese

0.5 cup nonfat 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
In a small oven-safe skillet, combine the cherry tomatoes, minced garlic, and olive oil, then season with sea salt, black pepper, and dried oregano.
3
Roast the tomatoes for 10-12 minutes until they begin to blister and soften.
4
Remove the skillet from the oven and stir in the fresh spinach until it is slightly wilted from the residual heat.
5
Pour the liquid egg whites evenly over the roasted vegetables, then carefully crack the three whole eggs on top.
6
Sprinkle the crumbled feta cheese over the eggs and vegetables.
7
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks are still slightly runny.
8
Serve the skillet bake immediately with a dollop of nonfat Greek yogurt on the side for added creaminess and protein.