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; 0.75 cup egg whites; 1 cup cherry tomatoes; 1 cup baby spinach; 1 oz feta cheese; 1 tsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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 garlic provide a burst of sweetness to these protein-packed eggs baked until just set and topped with tangy crumbled feta.

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NUTRITION

Protein

45.4g

Fat

26.9g

Carbs

12.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 oz feta cheese

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Place the cherry tomatoes and minced garlic into a small oven-safe skillet or ceramic baking dish.
3
Drizzle the vegetables with olive oil and season with sea salt and black pepper.
4
Roast in the oven for 10-12 minutes until the tomatoes begin to blister and release their juices.
5
Remove the dish from the oven and stir in the baby spinach until it is slightly wilted from the residual heat.
6
Pour the liquid egg whites evenly over the roasted vegetables, then carefully crack the whole eggs on top.
7
Sprinkle the dried oregano and crumbled feta cheese over the eggs.
8
Return the dish to the oven and bake for 8-10 minutes until the egg whites are fully set but the yolks remain soft and jammy.