Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large eggs; 0.5 cup Greek yogurt; 1 cup cherry tomatoes; 1 cup baby spinach; 1 oz feta cheese; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 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

Protein-rich eggs baked in a vibrant nest of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a savory finish.

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NUTRITION

Protein

57.5g

Fat

36.6g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

0.5 cup Greek yogurt

1 cup cherry tomatoes

1 cup baby spinach

1 oz feta cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh basil

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PREPARATION

1
Preheat your oven to 400°F and lightly grease a small oven-safe skillet or baking dish with the olive oil.
2
Place the cherry tomatoes in the dish and roast for 10 minutes until they begin to burst and release their juices.
3
While the tomatoes roast, whisk the eggs, Greek yogurt, sea salt, black pepper, and garlic powder in a medium bowl until the mixture is completely smooth.
4
Remove the skillet from the oven, add the baby spinach, and stir slightly until the heat from the pan begins to wilt the leaves.
5
Pour the egg and yogurt mixture over the vegetables and sprinkle the crumbled feta cheese evenly across the top.
6
Return the dish to the oven and bake for 12-15 minutes, or until the eggs are set and the top is lightly golden.
7
Garnish with fresh torn basil before serving warm.