Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 1.5 oz feta cheese; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 slice sprouted grain bread

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

Fresh cherry tomatoes and salty feta are roasted until bursting, then baked with protein-packed eggs for a savory, Mediterranean-inspired dish.

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NUTRITION

Protein

43.6g

Fat

29.8g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1.5 oz feta cheese

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes, olive oil, minced garlic, and dried oregano.
3
Roast the tomatoes for 10 to 12 minutes until they are softened and the skins begin to blister.
4
Carefully remove the skillet from the oven and pour the liquid egg whites around the tomatoes.
5
Crack the three whole eggs directly onto the tomato mixture, spacing them out evenly.
6
Sprinkle the crumbled feta cheese, sea salt, and black pepper over the top of the eggs.
7
Return the skillet to the oven and bake for another 8 to 10 minutes until the egg whites are fully set but the yolks remain slightly runny.
8
Serve the baked eggs immediately with a toasted slice of sprouted grain bread for a complete, high-protein meal.