Name: Baked Eggs with Roasted Tomatoes and Feta
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; 1.5 oz feta cheese; 1 cup cherry tomatoes; 2 cups baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 slice sprouted grain bread

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

Fresh cherry tomatoes and spinach are roasted until bursting, then baked with protein-rich eggs and tangy feta for a vibrant, savory morning skillet.

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NUTRITION

Protein

45.6g

Fat

31.1g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1.5 oz feta cheese

1 cup cherry tomatoes

2 cups baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 slice sprouted grain bread

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Place the cherry tomatoes and baby spinach in a small cast-iron skillet or oven-safe dish and drizzle with the extra virgin olive oil.
3
Roast the vegetables for 10 minutes until the tomatoes begin to blister and the spinach has wilted.
4
In a small bowl, lightly whisk the liquid egg whites, then pour them over the roasted vegetables in the skillet.
5
Carefully crack the whole eggs on top of the mixture, spacing them out evenly.
6
Sprinkle the crumbled feta cheese, sea salt, black pepper, and dried oregano over the eggs.
7
Return the skillet to the oven and bake for 8 to 12 minutes, or until the egg whites are fully set but the yolks are still soft and jammy.
8
Serve immediately with a side of toasted sprouted grain bread for dipping into the warm yolks.