Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 0.5 cup nonfat Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 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

Savory eggs baked in a vibrant nest of blistered cherry tomatoes and tangy feta, served with a dollop of creamy Greek yogurt for a velvety finish.

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NUTRITION

Protein

56.9g

Fat

22.5g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

0.5 cup nonfat Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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 baking dish, combine the cherry tomatoes, minced garlic, olive oil, sea salt, and black pepper.
3
Roast the tomatoes in the oven for 10-12 minutes until they are softened and just beginning to burst.
4
Remove the dish from the oven and carefully pour the liquid egg whites over the tomatoes, then crack the two whole eggs on top.
5
Sprinkle the crumbled feta cheese evenly over the egg mixture.
6
Return the dish to the oven and bake for another 8-10 minutes, or until the egg whites are fully opaque and set, but the yolks remain slightly soft.
7
Remove from the oven and let rest for one minute.
8
Top with fresh torn basil and serve immediately with a side of Greek yogurt for added creaminess.