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; 2 cups baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 2 large eggs; 1 cup liquid egg whites; 1 oz feta cheese; 1 slice sprouted grain bread

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 juicy, then baked with protein-rich eggs and tangy feta cheese for a savory, satisfying breakfast.

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NUTRITION

Protein

52.0g

Fat

24.4g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

2 cups baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

2 large eggs

1 cup liquid egg whites

1 oz feta cheese

1 slice sprouted grain bread

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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 and minced garlic with olive oil, sea salt, and black pepper.
3
Roast the tomatoes for 10-12 minutes until they are blistered and have begun to release their juices.
4
Remove the skillet 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.
6
Carefully crack the two whole eggs on top of the whites, spacing them apart and keeping the yolks intact.
7
Sprinkle the crumbled feta cheese over the top of the egg mixture.
8
Place the skillet back into the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain soft and jammy.
9
While the eggs bake, toast the slice of sprouted grain bread.
10
Serve the baked eggs immediately with the toast on the side for dipping into the warm yolks.