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 tsp extra virgin olive oil; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh 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

Cherry tomatoes roasted until they burst and then baked with eggs and feta for a bubbly and golden finish, topped with cool Greek yogurt.

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NUTRITION

Protein

50.5g

Fat

26.1g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

1 clove garlic

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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, toss the cherry tomatoes with extra virgin olive oil, minced garlic, sea salt, and black pepper.
3
Roast the tomatoes for 10-12 minutes until they are softened and just beginning to burst.
4
While the tomatoes roast, whisk together the large eggs and liquid egg whites in a small bowl until well combined.
5
Remove the skillet from the oven and carefully pour the egg mixture over the roasted tomatoes.
6
Sprinkle the crumbled feta cheese and fresh oregano evenly over the top of the eggs.
7
Return the skillet to the oven and bake for another 10-15 minutes, or until the eggs are set around the edges but still slightly jiggly in the center.
8
Serve immediately with a generous dollop of non-fat Greek yogurt on top for added creaminess.