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; 2 cup fresh baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 cup liquid egg whites; 2 large eggs; 1 oz feta cheese; 1 slice sprouted grain bread

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

Oven-baked eggs and egg whites nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with tangy feta cheese for a savory and satisfying breakfast.

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NUTRITION

Protein

51.5g

Fat

23.1g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

1 tsp extra virgin olive oil

1 cup cherry tomatoes

2 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 cup liquid egg whites

2 large eggs

1 oz feta cheese

1 slice sprouted grain bread

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ramekin, toss the cherry tomatoes with olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes for 10 minutes until they begin to burst and release their juices.
4
Remove the skillet from the oven and stir in the fresh baby spinach until it begins to wilt from the residual heat.
5
Pour the liquid egg whites over the vegetables, then carefully crack the two whole eggs on top, keeping the yolks intact.
6
Sprinkle the crumbled feta cheese evenly over the egg mixture.
7
Return the skillet to the oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
While the eggs bake, toast the slice of sprouted grain bread until golden brown.
9
Serve the baked eggs immediately with the toast on the side for dipping into the warm yolks.