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; 0.75 cup Liquid egg whites; 1 cup Cherry tomatoes; 1 oz Feta cheese; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh basil; 1 clove Garlic

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

Cherry tomatoes and tangy feta are roasted until bursting, then topped with protein-rich eggs and baked to a velvety finish.

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NUTRITION

Protein

44.8g

Fat

26.7g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.75 cup Liquid egg whites

1 cup Cherry tomatoes

1 oz Feta cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Mince the garlic and halve the cherry tomatoes.
3
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and garlic with the extra virgin olive oil.
4
Place the skillet in the oven and roast for 12 minutes until the tomatoes are soft and starting to blister.
5
Carefully remove the skillet and pour the liquid egg whites into the pan, filling the spaces between the tomatoes.
6
Gently crack the 3 whole eggs on top of the mixture, spacing them out evenly.
7
Sprinkle the crumbled feta cheese, sea salt, and black pepper over the eggs.
8
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain soft and runny.
9
Garnish with freshly chopped basil and serve immediately while hot.