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 liquid egg whites; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 cup baby spinach; 1 oz feta cheese; 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

Oven-baked eggs and whites nestled among blistered cherry tomatoes and wilted spinach, finished with a sprinkle of salty feta cheese for a bright, protein-rich meal.

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NUTRITION

Protein

45.6g

Fat

27.7g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 cup baby spinach

1 oz feta cheese

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 or ceramic baking dish, combine the cherry tomatoes, minced garlic, olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes in the oven for 10-12 minutes until they are blistered and have started to release their juices.
4
Remove the dish from the oven and stir in the baby spinach until it is just wilted from the residual heat.
5
Pour the liquid egg whites over the vegetable mixture, then carefully crack the whole eggs on top, spacing them out evenly.
6
Sprinkle the crumbled feta cheese over the eggs and vegetables.
7
Place the dish back into the oven and bake for 8-10 minutes, or until the whites are opaque and set, but the yolks are still slightly soft.
8
Remove from the oven and let rest for one minute before serving directly from the dish.