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; 1 cup liquid egg whites; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil; 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

Farm-fresh eggs baked over blistered cherry tomatoes and tangy feta cheese, creating a vibrant and savory skillet meal that nourishes from the inside out.

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NUTRITION

Protein

50.6g

Fat

27.1g

Carbs

11.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet or baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil until evenly coated.
3
Roast the tomatoes in the oven for 10 minutes until they are blistered and have released their juices.
4
In a small bowl, whisk the liquid egg whites with the sea salt and black pepper, then carefully pour the mixture into the skillet over the roasted tomatoes.
5
Crack the three whole eggs on top of the egg white mixture, spacing them out evenly.
6
Sprinkle the crumbled feta cheese around the whole egg yolks.
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 are still slightly runny.
8
Remove from the oven and garnish with fresh chopped basil before serving immediately.