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 oz feta cheese; 0.25 cup plain nonfat Greek yogurt; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

Whisked eggs baked with blistered cherry tomatoes and wilted spinach, topped with tangy feta cheese and served with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

49.6g

Fat

26g

Carbs

16.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 oz feta cheese

0.25 cup plain nonfat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, heat the olive oil over medium heat and sauté the minced garlic and cherry tomatoes for 3 to 4 minutes until the tomatoes begin to blister.
3
Add the baby spinach to the skillet and stir for 1 minute until just wilted.
4
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and dried oregano until well combined.
5
Pour the egg mixture into the skillet over the vegetables, ensuring they are evenly distributed.
6
Sprinkle the crumbled feta cheese over the top of the eggs.
7
Transfer the skillet to the oven and bake for 10 to 12 minutes, or until the eggs are set and slightly puffed.
8
Remove from the oven and serve immediately with a side of plain nonfat Greek yogurt for added creaminess.