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 tsp Extra virgin olive oil; 1 oz Feta cheese; 0.5 cup Plain 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

Fresh cherry tomatoes and eggs baked until bubbly in a cast-iron skillet, topped with tangy feta and a cooling dollop of Greek yogurt.

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NUTRITION

Protein

48.5g

Fat

35.8g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

1 cup Cherry tomatoes

1 tsp Extra virgin olive oil

1 oz Feta cheese

0.5 cup Plain 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 and prepare a small oven-safe cast-iron skillet.
2
Add the cherry tomatoes and minced garlic to the skillet, then toss with olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes in the oven for 10 to 12 minutes until they are softened and just beginning to burst.
4
Remove the skillet from the oven and carefully pour the egg whites around the roasted tomatoes, then crack the whole eggs into the gaps.
5
Sprinkle the crumbled feta cheese evenly over the eggs and return the skillet to the oven.
6
Bake for 8 to 10 minutes until the egg whites are opaque and set, but the yolks remain slightly runny.
7
Remove from the oven and finish with a cooling dollop of plain Greek yogurt before serving immediately.