YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Fresh cherry tomatoes and spinach are roasted until blistered and then baked with protein-rich eggs and tangy feta for a savory, golden-brown finish.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
1 cup cherry tomatoes
0.25 tsp extra virgin olive oil
0.5 oz feta cheese
0.25 cup nonfat Greek yogurt
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 clove garlic
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil and dried oregano.
Place the skillet in the oven and roast for 10 minutes until the tomatoes begin to burst and release their juices.
While the tomatoes roast, whisk together the whole eggs, liquid egg whites, and nonfat Greek yogurt in a medium bowl until the mixture is completely smooth and combined.
Remove the skillet from the oven, add the baby spinach, and stir briefly until the spinach begins to wilt from the heat.
Pour the egg mixture over the roasted vegetables in the skillet.
Sprinkle the crumbled feta cheese, sea salt, and black pepper evenly across the top.
Return the skillet to the oven and bake for 12 to 15 minutes, or until the eggs are set in the center and the edges are slightly puffed.
Allow to cool for 2 minutes before serving directly from the skillet.