Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 1 cup baby spinach; 1 oz feta cheese; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic

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 baked in a vibrant nest of blistered cherry tomatoes and wilted spinach, finished with a sprinkle of salty feta for a creamy, savory bite.

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NUTRITION

Protein

50.0g

Fat

38.0g

Carbs

13.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 oz feta cheese

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Mince the garlic clove and halve the cherry tomatoes.
3
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
4
Place the dish in the oven and roast for 10-12 minutes until the tomatoes begin to burst and soften.
5
Remove the dish from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves slightly.
6
Pour the liquid egg whites evenly over the vegetable mixture, then carefully crack the 4 whole eggs on top, spacing them out.
7
Sprinkle the crumbled feta cheese over the eggs and vegetables.
8
Return the dish to the oven and bake for another 8-12 minutes, or until the egg whites are fully opaque and set, but the yolks remain slightly soft to your preference.
9
Remove from the oven and serve immediately while hot.