Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 1 cup baby spinach; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 4 large eggs; 0.75 cup plain non-fat Greek yogurt; 1 oz feta cheese; 1 tsp fresh parsley; 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-roasted cherry tomatoes and spinach are baked with protein-rich eggs and tangy feta for a creamy and satisfying start to the day.

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NUTRITION

Protein

50.2g

Fat

33.7g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 cup baby spinach

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

4 large eggs

0.75 cup plain non-fat Greek yogurt

1 oz feta cheese

1 tsp fresh parsley

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet, combine the cherry tomatoes and minced garlic with the olive oil, sea salt, and black pepper.
3
Roast the mixture for 10 minutes until the tomatoes are blistered and have released their juices.
4
Stir the baby spinach into the hot tomato mixture until it is just wilted.
5
Create four small wells in the vegetables and carefully crack one egg into each opening.
6
Spoon dollops of the Greek yogurt around the eggs and sprinkle the crumbled feta cheese over the top.
7
Return the skillet to the oven and bake for 8 to 10 minutes until the egg whites are set but the yolks are still soft.
8
Garnish with chopped fresh parsley and serve immediately while warm.