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 liquid egg whites; 1 cup cherry tomatoes; 1 cup baby spinach; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 tsp balsamic vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 slice sprouted grain bread; 1 tsp 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

Oven-baked eggs and egg whites nestled in a bed of blistered balsamic tomatoes and wilted spinach, topped with a salty feta crumble for a savory finish.

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NUTRITION

Protein

50.1g

Fat

23.2g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 oz feta cheese

1 tsp extra virgin olive oil

1 tsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

1 tsp 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 with extra virgin olive oil and balsamic vinegar.
3
Roast the tomatoes for 10 minutes until they begin to burst and release their juices.
4
Remove the skillet from the oven, add the baby spinach, and stir until the leaves are slightly wilted.
5
Pour the liquid egg whites into the skillet, then carefully crack the two whole eggs on top.
6
Sprinkle the dish with crumbled feta cheese, sea salt, and black pepper.
7
Return the skillet to the oven and bake for 10-12 minutes until the whites are set and the yolks are cooked to your preference.
8
Garnish with chopped fresh parsley and serve immediately with a slice of toasted sprouted grain bread.