Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup baby spinach; 0.5 cup liquid egg whites; 3 large eggs; 1.5 oz feta cheese; 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

Fresh cherry tomatoes and spinach roasted until blistered and tender, then topped with eggs and feta for a savory, bubbling breakfast bake.

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NUTRITION

Protein

44.5g

Fat

30.3g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

0.5 cup liquid egg whites

3 large eggs

1.5 oz feta cheese

1 slice sprouted grain bread

1 tsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F.
2
Toss cherry tomatoes with olive oil, sea salt, and black pepper in a medium oven-safe skillet.
3
Roast for 10 minutes until the tomatoes begin to burst and release their juices.
4
Remove from oven and stir in the baby spinach until wilted from the residual heat.
5
Pour the liquid egg whites over the vegetables, then carefully crack the whole eggs on top, keeping the yolks intact.
6
Sprinkle the crumbled feta cheese evenly over the egg mixture.
7
Return to the oven and bake for 8 to 12 minutes until the whites are set but the yolks remain runny.
8
Garnish with fresh parsley and serve immediately with a slice of toasted sprouted grain bread.