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; 0.75 cup liquid egg whites; 2 oz feta cheese; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 whole garlic clove; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 tbsp fresh parsley

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

Oven-roasted cherry tomatoes and garlic create a vibrant, bubbling base for protein-rich eggs topped with tangy feta cheese and fresh herbs.

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NUTRITION

Protein

48.3g

Fat

32.1g

Carbs

12.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

2 oz feta cheese

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 whole garlic clove

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 medium oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.
3
Roast the tomatoes in the oven for 10 to 12 minutes, or until they begin to burst and release their juices.
4
Remove the dish from the oven and carefully pour the liquid egg whites around the roasted tomatoes.
5
Use a spoon to create three small wells in the mixture and crack one whole egg into each well.
6
Evenly crumble the feta cheese over the top and season with sea salt, black pepper, and dried oregano.
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 soft.
8
Garnish with chopped fresh parsley before serving warm.