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; 0.75 cup egg whites; 1 cup cherry tomatoes; 1 cup fresh spinach; 1 tsp extra virgin olive oil; 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

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

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NUTRITION

Protein

48.6g

Fat

28.2g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup cherry tomatoes

1 cup fresh spinach

1 tsp extra virgin olive oil

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 or ceramic baking dish, toss the cherry tomatoes with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes in the oven for 10 to 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 is slightly wilted from the heat.
5
Pour the egg whites into the skillet around the tomatoes and spinach, then carefully crack the three whole eggs on top.
6
Sprinkle the crumbled feta cheese over the egg mixture.
7
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain soft and jammy.
8
While the eggs bake, toast the slice of sprouted grain bread.
9
Serve the baked eggs immediately with the toast on the side for dipping into which you can dip the warm yolks.