Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 2 clove garlic; 1 tsp extra virgin olive oil; 2 cup baby spinach; 3 large eggs; 1 cup egg whites; 0.5 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp red pepper flakes

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

Fresh cherry tomatoes and garlic roasted until bursting, then baked with protein-rich eggs and wilted spinach for a vibrant, savory start to your day.

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NUTRITION

Protein

50.5g

Fat

23.9g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

2 clove garlic

1 tsp extra virgin olive oil

2 cup baby spinach

3 large eggs

1 cup egg whites

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

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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 and minced garlic with the extra virgin olive oil.
3
Roast the tomatoes in the oven for 10-12 minutes until they begin to blister and release their juices.
4
Remove the dish from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves slightly.
5
Pour the liquid egg whites into the dish around the vegetables, then carefully crack the three whole eggs on top, spacing them evenly.
6
Season the eggs with sea salt, black pepper, and red pepper flakes.
7
Return the dish to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
Remove from the oven, sprinkle with the crumbled feta cheese, and serve immediately while warm.