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 oz feta cheese; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 tbsp fresh basil

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 eggs and egg whites baked in a savory nest of blistered cherry tomatoes and tangy feta cheese, finished with a sprinkle of fragrant basil.

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NUTRITION

Protein

51.5g

Fat

26.9g

Carbs

12.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh basil

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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 extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper.
3
Place the dish in the oven and roast the tomatoes for 10 minutes until they begin to burst and release their juices.
4
Remove the dish from the oven and carefully pour the liquid egg whites into the spaces between the tomatoes.
5
Crack the three whole eggs on top of the mixture, spacing them out evenly across the dish.
6
Sprinkle the crumbled feta cheese over the eggs and tomatoes.
7
Return the dish to the oven and bake for 8-12 minutes, or until the egg whites are fully set and opaque, but the yolks are still slightly soft.
8
Garnish with freshly chopped basil and serve immediately while hot.