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 liquid egg whites; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 oz feta cheese; 1 slice sprouted grain bread; 0.25 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil

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

Fresh cherry tomatoes and eggs are oven-baked until the yolks are velvety and the tomatoes burst with sweetness, served with a dollop of tangy yogurt and toasted sprouted bread.

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NUTRITION

Protein

49.1g

Fat

27.9g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

1 slice sprouted grain bread

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

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PREPARATION

1
Preheat oven to 400°F.
2
Place cherry tomatoes in a small oven-safe skillet, drizzle with olive oil, and roast for 10 minutes until they soften.
3
Whisk liquid egg whites and pour them into the skillet with the tomatoes.
4
Carefully crack the whole eggs on top of the egg white mixture.
5
Sprinkle with crumbled feta, sea salt, and black pepper.
6
Return to the oven and bake for 8-10 minutes until the whites are set but the yolks remain velvety and runny.
7
Toast the sprouted grain bread until golden.
8
Garnish the eggs with fresh basil and serve alongside the toast and a dollop of Greek yogurt.