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; 1 cup liquid egg whites; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 oz feta cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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 garlic are roasted until bursting, then baked with protein-rich eggs and salty feta for a vibrant, savory skillet meal.

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NUTRITION

Protein

51.9g

Fat

26.8g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, toss the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, and black pepper.
3
Roast the tomatoes in the oven for 10-12 minutes until they are blistered and have released their juices.
4
Carefully remove the skillet from the oven and pour the liquid egg whites into the pan, surrounding the roasted tomatoes.
5
Crack the whole eggs into the skillet, spacing them out evenly across the surface.
6
Sprinkle the crumbled feta cheese over the top of the egg and tomato mixture.
7
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set and the yolks are cooked to your desired level of firmness.
8
Garnish the dish with fresh chopped parsley and serve immediately while hot.