Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tsp extra virgin olive oil; 1 cup cherry tomatoes; 1 cup fresh baby spinach; 0.75 cup liquid egg whites; 3 large eggs; 0.5 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh parsley

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

Vibrant cherry tomatoes roasted until bursting, then baked with protein-rich eggs and salty feta for a savory, skillet-style breakfast.

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NUTRITION

Protein

43.4g

Fat

23.5g

Carbs

11.3g

SERVINGS

1 serving

INGREDIENTS

1 tsp extra virgin olive oil

1 cup cherry tomatoes

1 cup fresh baby spinach

0.75 cup liquid egg whites

3 large eggs

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

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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 add the cherry tomatoes.
3
Sauté the tomatoes for 3-4 minutes until the skins begin to blister and soften.
4
Stir in the baby spinach and cook just until wilted, about 1 minute.
5
Pour the liquid egg whites into the skillet, ensuring they cover the bottom and surround the vegetables.
6
Carefully crack the three whole eggs on top of the egg white mixture, spacing them out evenly.
7
Sprinkle the sea salt, black pepper, garlic powder, and crumbled feta cheese over the top.
8
Transfer the skillet to the oven and bake for 8-10 minutes, or until the whites are set but the yolks remain slightly runny.
9
Garnish with fresh chopped parsley before serving hot.