Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 1 cup cherry tomatoes; 1 cup fresh spinach; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 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

Skillet-baked eggs nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a savory and satisfying finish.

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NUTRITION

Protein

50.4g

Fat

26g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

1 cup fresh spinach

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet, toss the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes for 10-12 minutes until they begin to burst and release their juices.
4
Remove the skillet from the oven and stir in the fresh spinach until it begins to wilt from the residual heat.
5
Create small wells in the vegetable mixture and pour in the egg whites, then crack the whole eggs into the wells.
6
Sprinkle the crumbled feta cheese evenly over the top of the eggs and vegetables.
7
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.
8
Serve immediately with a dollop of non-fat Greek yogurt on the side for added creaminess and protein.