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; 0.5 cup egg whites; 1 cup cherry tomatoes; 1 cup baby spinach; 1 oz feta cheese; 0.25 cup plain non-fat Greek yogurt; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 1 tsp fresh parsley

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 in a vibrant nest of blistered cherry tomatoes and wilted spinach, finished with a creamy dollop of Greek yogurt and tangy feta.

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NUTRITION

Protein

44.8g

Fat

26.3g

Carbs

14.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 oz feta cheese

0.25 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, toss the cherry tomatoes and minced garlic with olive oil, sea salt, and black pepper.
3
Roast the tomatoes for 10 minutes until they begin to burst and release their sweet juices.
4
Remove the skillet from the oven and stir in the baby spinach until it is just slightly wilted from the residual heat.
5
Whisk the egg whites and pour them over the roasted vegetable mixture.
6
Carefully crack the 3 whole eggs on top, spacing them evenly across the skillet surface.
7
Sprinkle the red pepper flakes and crumbled feta cheese over the eggs.
8
Return the skillet to the oven and bake for 8 to 12 minutes, or until the whites are set but the yolks remain jammy.
9
Top with a dollop of Greek yogurt and freshly chopped parsley before serving warm.