YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Fresh cherry tomatoes and spinach are roasted with aromatic garlic before being topped with protein-rich eggs and baked until the yolks are perfectly velvety.
INGREDIENTS
3 large eggs
0.5 cup liquid 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 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.
In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes, diced red onion, and minced garlic.
Drizzle with olive oil and sprinkle with sea salt, black pepper, and dried oregano, tossing to coat evenly.
Roast the vegetables in the oven for 10-12 minutes until the tomatoes begin to burst and soften.
Remove the dish from the oven and stir in the fresh spinach until it is slightly wilted from the residual heat.
Pour the liquid egg whites over the vegetable mixture, then carefully crack the whole eggs on top, spacing them evenly.
Sprinkle the crumbled feta cheese over the top and return the dish to the oven.
Bake for 8-10 minutes until the egg whites are fully set but the yolks remain soft, then serve immediately with a side of Greek yogurt.