Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup egg whites; 1 cup cherry tomatoes; 0.5 cup chickpeas; 1 cup baby spinach; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

Fresh cherry tomatoes and chickpeas are oven-roasted until bursting, then baked with protein-rich eggs and salty feta for a vibrant, bubbling Mediterranean-inspired skillet.

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NUTRITION

Protein

53.0g

Fat

24.6g

Carbs

33.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

1 cup cherry tomatoes

0.5 cup chickpeas

1 cup baby spinach

1 oz feta cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe cast iron skillet, combine the cherry tomatoes, chickpeas, minced garlic, and extra virgin olive oil.
3
Roast the mixture for 12 minutes until the tomatoes are softened and starting to burst.
4
Remove the skillet from the oven and stir in the baby spinach until it begins to wilt from the residual heat.
5
Pour the liquid egg whites over the vegetable mixture, then carefully crack the two whole eggs on top.
6
Sprinkle the crumbled feta cheese, sea salt, black pepper, and dried oregano evenly over the eggs.
7
Return the skillet to the oven and bake for 8 to 10 minutes until the egg whites are fully set but the yolks remain jammy.