Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup fresh spinach; 0.75 cup liquid egg whites; 3 large eggs; 1.5 oz feta cheese; 0.5 tsp dried oregano

Baked Eggs with Roasted Tomatoes and Feta

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 and Feta

Roasted cherry tomatoes and spinach baked with farm-fresh eggs and tangy feta for a savory, Mediterranean-inspired start to your morning.

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NUTRITION

Protein

46.2g

Fat

30.2g

Carbs

12.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

0.75 cup liquid egg whites

3 large eggs

1.5 oz feta cheese

0.5 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F.
2
Toss cherry tomatoes with olive oil, sea salt, and black pepper in a small oven-safe baking dish.
3
Roast the tomatoes for 10 minutes until they begin to blister and release their juices.
4
Remove the dish from the oven and stir in the fresh spinach until it begins to wilt from the residual heat.
5
Pour the liquid egg whites over the vegetables, then carefully crack the whole eggs on top, keeping the yolks intact.
6
Sprinkle the crumbled feta cheese and dried oregano evenly over the egg mixture.
7
Return the dish to the oven and bake for 10 to 12 minutes until the whites are fully set but the yolks remain jammy.
8
Remove from the oven and allow the dish to rest for one minute before serving warm.