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; 0.5 cup liquid egg whites; 2 oz feta cheese; 0.25 cup non-fat Greek yogurt; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 cup fresh baby spinach; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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

Savory eggs baked in a skillet with blistered tomatoes and tangy feta, creating a creamy and vibrant morning dish.

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NUTRITION

Protein

48.9g

Fat

31.9g

Carbs

15.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 oz feta cheese

0.25 cup non-fat Greek yogurt

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
In a small oven-safe skillet, toss cherry tomatoes and minced garlic with olive oil.
3
Roast tomatoes for 10 minutes until they begin to burst and release their juices.
4
Remove skillet and stir in the baby spinach until slightly wilted from the residual heat.
5
In a bowl, whisk together the eggs, egg whites, Greek yogurt, salt, and pepper until smooth.
6
Pour the egg mixture over the vegetables in the skillet.
7
Crumble the feta cheese evenly over the top.
8
Bake for 12-15 minutes until the eggs are set and the top is lightly golden.
9
Garnish with fresh parsley before serving.