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; 0.5 cup low-fat cottage cheese; 0.5 oz parmesan cheese; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh 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

Eggs and cottage cheese baked into a fluffy protein-packed base with blistered cherry tomatoes and a savory parmesan crust that crackles delightfully.

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NUTRITION

Protein

53.2g

Fat

25g

Carbs

15.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

0.5 oz parmesan cheese

1 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe cast-iron skillet, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.
3
Roast the tomatoes for 10 minutes until they are soft and the skins begin to burst.
4
While the tomatoes roast, whisk together the whole eggs, liquid egg whites, and cottage cheese in a medium bowl until well combined.
5
Remove the skillet from the oven and carefully pour the egg mixture over the roasted tomatoes.
6
Season the top with sea salt and black pepper, then sprinkle the grated parmesan cheese evenly over the surface.
7
Return the skillet to the oven and bake for 12 to 15 minutes, or until the eggs are fully set and the cheese is golden brown.
8
Remove from the oven and garnish with fresh oregano leaves before serving hot.