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; 0.75 cup egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 1 cup baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic

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

Sautéed cherry tomatoes and spinach baked with protein-rich eggs and salty feta for a bubbling, savory breakfast skillet.

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NUTRITION

Protein

45.2g

Fat

27.6g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, heat the extra virgin olive oil over medium heat.
3
Add the cherry tomatoes and minced garlic to the skillet, sautéing for 3-4 minutes until the tomatoes begin to blister and soften.
4
Stir in the baby spinach and cook just until wilted, about 1 minute.
5
In a small bowl, whisk together the liquid egg whites, sea salt, black pepper, and dried oregano, then pour the mixture into the skillet over the vegetables.
6
Carefully crack the 3 whole eggs onto the surface of the egg white and vegetable mixture, spacing them evenly.
7
Sprinkle the crumbled feta cheese over the top of the entire skillet.
8
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain jammy and soft.