Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 0.5 tsp extra virgin olive oil; 1 oz feta cheese; 1 cup baby spinach; 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

Sautéed spinach and blistered cherry tomatoes provide a vibrant base for eggs baked until the whites are set and the yolks remain velvety.

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NUTRITION

Protein

50.2g

Fat

32.4g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

0.5 tsp extra virgin olive oil

1 oz feta cheese

1 cup baby spinach

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 in a small oven-safe baking dish, drizzle with the extra virgin olive oil, and roast for 10 minutes until they begin to burst.
3
Remove the dish from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves slightly.
4
Pour the liquid egg whites into the dish over the vegetables, then carefully crack the four whole eggs on top, spacing them evenly across the dish.
5
Sprinkle the crumbled feta cheese, sea salt, black pepper, and dried oregano over the eggs.
6
Return the dish to the oven and bake for 10 to 12 minutes, or until the egg whites are fully opaque and set, but the yolks still have a slight wobble.