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; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 cup baby spinach; 1 oz feta cheese; 1 slice sprouted grain bread; 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

Large eggs and whites baked in a skillet with blistered cherry tomatoes and wilted spinach, topped with tangy crumbled feta for a savory finish.

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NUTRITION

Protein

41.9g

Fat

23.5g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 cup baby spinach

1 oz feta cheese

1 slice sprouted grain bread

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, toss the cherry tomatoes with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Place the skillet in the oven and roast the tomatoes for 10 minutes until they begin to burst and soften.
4
Remove the skillet from the oven and stir in the baby spinach until it is slightly wilted from the residual heat.
5
Pour the liquid egg whites into the skillet over the vegetables, then carefully crack the two whole eggs on top, keeping the yolks intact.
6
Sprinkle the crumbled feta cheese evenly around the eggs.
7
Return the skillet to the oven and bake for 8 to 10 minutes, or until the whites are fully set but the yolks remain soft.
8
While the eggs are baking, toast the slice of sprouted grain bread until golden brown.
9
Carefully remove the hot skillet from the oven and serve immediately with the toast on the side for dipping.