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 tbsp 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; 1 clove Garlic

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

Savory eggs and liquid whites baked in a nest of blistered cherry tomatoes and salty feta, creating a vibrant and protein-packed morning skillet.

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NUTRITION

Protein

45.4g

Fat

36.0g

Carbs

12.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.75 cup Egg whites

1 cup Cherry tomatoes

1 tbsp 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

1 clove Garlic

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
In a small oven-safe skillet, toss cherry tomatoes and minced garlic with olive oil, salt, pepper, and oregano.
3
Roast the tomatoes for 10 minutes until they begin to burst and release their juices.
4
Remove the skillet from the oven and stir in the baby spinach until slightly wilted from the heat.
5
Pour the egg whites into the skillet, then carefully crack the whole eggs on top, spacing them evenly.
6
Sprinkle crumbled feta cheese over the mixture.
7
Return the skillet to the oven and bake for 8-10 minutes until the egg whites are set but the yolks remain slightly runny.
8
Serve immediately directly from the skillet for a warm and satisfying meal.