Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh oregano; 1 cup baby spinach

Baked Eggs with Roasted Tomatoes and Feta

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 Feta

Oven-baked eggs and whites paired with blistered cherry tomatoes and tangy feta cheese for a protein-rich breakfast that feels truly indulgent.

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NUTRITION

Protein

51.1g

Fat

21.8g

Carbs

16.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

1 cup baby spinach

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet or ramekin, toss the cherry tomatoes with extra virgin olive oil, sea salt, and black pepper.
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 just wilted from the residual heat.
5
In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined, then pour the mixture over the roasted vegetables.
6
Crumble the feta cheese over the top and sprinkle with fresh oregano.
7
Return the skillet to the oven and bake for 12-15 minutes until the eggs are set and the edges are slightly golden.
8
Serve the baked eggs immediately with a dollop of non-fat Greek yogurt on the side for extra creaminess.