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 cups fresh spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 0.75 cup liquid egg whites; 2 large eggs; 1 oz feta cheese; 0.25 cup non-fat Greek yogurt; 1 slice sourdough bread

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

Oven-roasted cherry tomatoes and spinach provide a vibrant base for eggs baked to jammy perfection, served with a dollop of cool Greek yogurt and toasted sourdough.

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NUTRITION

Protein

49.2g

Fat

23.5g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

2 cups fresh spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.75 cup liquid egg whites

2 large eggs

1 oz feta cheese

0.25 cup non-fat Greek yogurt

1 slice sourdough bread

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PREPARATION

1
Preheat oven to 400°F.
2
In a small oven-safe skillet, toss cherry tomatoes and spinach with olive oil, salt, pepper, and oregano.
3
Roast for 10 minutes until tomatoes begin to burst and spinach is wilted.
4
Remove from oven and pour the liquid egg whites over the vegetables, then crack the whole eggs on top.
5
Return to the oven and bake for 10-12 minutes until the whites are set but yolks are still jammy.
6
Top with crumbled feta cheese and a dollop of Greek yogurt.
7
Serve immediately with a slice of toasted sourdough bread.