Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 1 clove garlic; 1 tsp extra virgin olive oil; 0.75 cup liquid egg whites; 3 large eggs; 2 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Baked Eggs with Roasted Tomatoes and Feta

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 and Feta

Baked eggs and egg whites with blistered cherry tomatoes and tangy feta cheese, creating a savory and satisfying one-pan breakfast.

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NUTRITION

Protein

48.5g

Fat

32.7g

Carbs

13.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 clove garlic

1 tsp extra virgin olive oil

0.75 cup liquid egg whites

3 large eggs

2 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.
3
Roast the tomatoes for 10 minutes until they are blistered and have released some of their juices.
4
Remove the skillet from the oven and pour the liquid egg whites around the roasted tomatoes.
5
Carefully crack the whole eggs on top of the egg white mixture.
6
Sprinkle the crumbled feta cheese, sea salt, and black pepper evenly over the skillet.
7
Return the skillet to the oven and bake for 8-10 minutes until the whites are fully set but the yolks remain soft and jammy.
8
Garnish with fresh chopped parsley and serve immediately.