Name: Baked Eggs with Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup egg whites; 0.5 cup Greek yogurt; 1 cup fresh spinach; 0.5 cup cherry tomatoes; 1 slice sourdough bread; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh chives

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 Sourdough Toast

Silky eggs baked over a bed of sautéed spinach and tomatoes, served with a piece of crisp, golden sourdough toast for a satisfying crunch.

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NUTRITION

Protein

57.1g

Fat

16.9g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup egg whites

0.5 cup Greek yogurt

1 cup fresh spinach

0.5 cup cherry tomatoes

1 slice sourdough bread

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small oven-safe skillet, heat the olive oil over medium heat and sauté the spinach and halved cherry tomatoes until the spinach is wilted.
3
In a medium bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is smooth and well combined.
4
Pour the egg mixture over the vegetables in the skillet and season evenly with sea salt and black pepper.
5
Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are just set in the center.
6
While the eggs are baking, toast the sourdough bread until it is golden brown and crisp.
7
Remove the skillet from the oven, garnish with finely chopped fresh chives, and serve immediately with the sourdough toast.