Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 0.25 cup plain non-fat Greek yogurt; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh oregano; 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

Oven-baked eggs nestled in a bed of blistered cherry tomatoes and tangy feta cheese, finished with a creamy dollop of Greek yogurt for a velvety texture.

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NUTRITION

Protein

55.3g

Fat

32.9g

Carbs

14.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

0.25 cup plain non-fat Greek yogurt

0.5 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 (200°C).
2
In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes, minced garlic, olive oil, sea salt, and black pepper.
3
Roast the tomatoes in the oven for 10-12 minutes until they begin to burst and release their juices.
4
Remove the dish from the oven and carefully pour the liquid egg whites into the spaces between the tomatoes.
5
Crack the 4 whole eggs into the dish, spacing them out evenly over the tomato mixture.
6
Sprinkle the crumbled feta cheese and fresh oregano over the top of the eggs.
7
Return the dish to the oven and bake for 8-10 minutes, or until the egg whites are fully opaque and set, but the yolks remain slightly runny.
8
Remove from the oven and top with a dollop of plain Greek yogurt before serving warm.