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; 0.5 cup egg whites; 1 cup cherry tomatoes; 1 cup baby spinach; 1 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic

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

Cherry tomatoes and spinach are roasted until blistered, then baked with protein-packed eggs and tangy feta for a vibrant, sun-drenched breakfast skillet.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.0g

Fat

35.6g

Carbs

12.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or 8-inch baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, and black pepper.
3
Place the skillet in the oven and roast the tomatoes for 10-12 minutes until they begin to blister and release their juices.
4
Remove the skillet from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves slightly.
5
Pour the egg whites over the vegetable mixture, then carefully crack the four whole eggs on top, spacing them out evenly.
6
Sprinkle the crumbled feta cheese and dried oregano over the eggs.
7
Return the skillet to the oven and bake for 8-12 minutes, or until the egg whites are fully set but the yolks are still slightly soft.
8
Let the dish rest for 2 minutes before serving warm directly from the skillet.