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; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 1 cup baby spinach; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.5 cup non-fat plain Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 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

Protein-rich eggs baked in a vibrant nest of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a savory finish.

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NUTRITION

Protein

51.3g

Fat

26.2g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup non-fat plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried 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, black pepper, and dried oregano.
3
Roast the tomatoes in the oven for 10-12 minutes until they are soft and beginning to burst.
4
Remove the dish from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves slightly.
5
Pour the liquid egg whites evenly over the vegetable mixture, then carefully crack the three whole eggs on top, spaced apart.
6
Sprinkle the crumbled feta cheese over the eggs and vegetables.
7
Return the dish to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks are still slightly runny.
8
Serve the baked eggs immediately with a side of non-fat plain Greek yogurt for added creaminess.