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; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 0.25 cup plain nonfat Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 tbsp fresh parsley

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-baked eggs and egg whites nestled in a bed of blistered cherry tomatoes and tangy feta, finished with a creamy dollop of Greek yogurt for a velvety texture.

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NUTRITION

Protein

48.8g

Fat

26.2g

Carbs

12.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

0.25 cup plain nonfat Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

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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 with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes in the oven for 12 minutes until they are blistered and have released some of their juices.
4
Remove the skillet from the oven and use a spoon to create small wells in the tomato mixture.
5
Pour the liquid egg whites into the skillet first, then carefully crack the whole eggs into the prepared wells.
6
Sprinkle the crumbled feta cheese evenly over the eggs and tomatoes.
7
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks are still slightly soft.
8
Remove from the oven and let the dish rest for 2 minutes to finish setting.
9
Top with a dollop of plain Greek yogurt and a sprinkle of fresh parsley before serving warm.