YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Fresh cherry tomatoes and spinach roasted until blistered and tender, then topped with eggs and feta for a savory, protein-packed breakfast bake.
INGREDIENTS
3 large eggs
0.5 cup egg whites
1 cup cherry tomatoes
1 cup fresh spinach
0.25 cup red onion
1 oz feta cheese
0.25 cup non-fat Greek yogurt
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 clove garlic
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes, diced red onion, and minced garlic with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
Place the dish in the oven and roast the vegetables for 12 minutes until the tomatoes begin to burst and release their juices.
Remove the dish from the oven and stir in the fresh spinach until it wilts slightly from the residual heat.
Pour the liquid egg whites over the vegetable mixture, then carefully crack the whole eggs on top, spacing them evenly across the pan.
Sprinkle the crumbled feta cheese over the eggs and vegetables.
Return the dish to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain velvety and runny.
Serve immediately with a dollop of non-fat Greek yogurt on the side for a creamy, high-protein finish.