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

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

Farm-fresh eggs and liquid whites are baked until set in a skillet of blistered, juicy cherry tomatoes and salty feta cheese for a vibrant and savory start to your day.

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NUTRITION

Protein

44.6g

Fat

26.8g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the extra virgin olive oil in a small oven-safe skillet over medium heat.
3
Add the cherry tomatoes and minced garlic to the skillet, sautéing for 3-4 minutes until the tomatoes begin to soften and blister.
4
In a small bowl, lightly whisk the liquid egg whites with sea salt and black pepper, then pour them into the skillet over the tomatoes.
5
Carefully crack the three whole eggs directly into the skillet, spacing them out evenly across the surface.
6
Sprinkle the crumbled feta cheese over the top of the egg mixture.
7
Transfer the skillet to the oven and bake for 8-10 minutes, or until the whites are fully set but the yolks remain slightly runny.
8
Remove from the oven and garnish with fresh basil before serving warm.