Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.75 cup egg whites; 1 cup cherry tomatoes; 1 cup spinach; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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 nestled in a savory bed of blistered cherry tomatoes and wilted spinach, finished with a sprinkle of tangy feta cheese for a vibrant and satisfying meal.

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NUTRITION

Protein

56.5g

Fat

35.4g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.75 cup egg whites

1 cup cherry tomatoes

1 cup spinach

1 oz feta cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, heat the olive oil over medium heat and sauté the halved cherry tomatoes and minced garlic until the tomatoes begin to soften and blister.
3
Stir in the liquid egg whites and fresh spinach, cooking for 1-2 minutes until the whites just start to turn opaque and the spinach wilts.
4
Use a spoon to create four small wells in the tomato and egg white mixture.
5
Carefully crack one whole egg into each of the created wells.
6
Transfer the skillet to the oven and bake for 8-10 minutes, or until the whole egg whites are fully set but the yolks remain slightly runny.
7
Remove from the oven and sprinkle with crumbled feta cheese, sea salt, black pepper, and dried oregano before serving hot.