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; 0.5 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil

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 garlic are roasted until bursting, then baked with protein-rich eggs and tangy feta for a vibrant, savory dish.

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NUTRITION

Protein

45.0g

Fat

25.4g

Carbs

11.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

0.5 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ceramic ramekin, toss the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, and black pepper.
3
Roast the tomatoes in the oven for 10-12 minutes until they are soft and the skins begin to burst.
4
Carefully remove the skillet from the oven and pour the liquid egg whites around the roasted tomatoes.
5
Crack the whole eggs into the skillet, spacing them evenly among the tomatoes.
6
Sprinkle the crumbled feta cheese over the egg and tomato mixture.
7
Return the skillet to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
Remove from the oven and garnish with freshly chopped basil before serving warm.