Name: Baked Eggs with Roasted Tomatoes and Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large eggs; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 1 cup baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil; 1 tbsp fresh parsley; 0.25 tsp garlic powder

Baked Eggs with Roasted Tomatoes and Herbs

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 Herbs

Farm-fresh eggs baked until just set with blistered cherry tomatoes and vibrant herbs for a savory, nutrient-dense morning meal.

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NUTRITION

Protein

46.7g

Fat

30.1g

Carbs

11.7g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 tbsp fresh parsley

0.25 tsp garlic powder

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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, toss the cherry tomatoes with olive oil and garlic powder.
3
Roast the tomatoes for 10 minutes until they are blistered and have released some of their juices.
4
Remove the dish from the oven and stir in the baby spinach, allowing it to wilt slightly from the residual heat.
5
Pour the liquid egg whites over the vegetable mixture.
6
Carefully crack the whole eggs into the dish, spacing them evenly across the surface.
7
Season the top of the eggs with sea salt and black pepper.
8
Return the dish to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set and the yolks are cooked to your preference.
9
Garnish with freshly chopped basil and parsley before serving.