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; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 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

Oven-baked eggs and egg whites nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with tangy feta cheese for a savory finish.

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NUTRITION

Protein

45.8g

Fat

27.1g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or individual ramekin, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.
3
Roast the tomatoes in the oven for 10 minutes until they begin to burst and release their juices.
4
Remove the skillet from the oven and stir in the baby spinach until it is slightly wilted from the residual heat.
5
Whisk the liquid egg whites and pour them evenly over the vegetable mixture.
6
Carefully crack the three whole eggs on top of the egg white and vegetable base, spacing them evenly.
7
Sprinkle the sea salt, black pepper, dried oregano, and crumbled feta cheese over the top.
8
Return the skillet to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
9
Serve immediately while warm.