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; 2 clove garlic; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 cup nonfat Greek yogurt; 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-roasted cherry tomatoes and garlic create a vibrant base for these protein-packed eggs, finished with a creamy dollop of Greek yogurt and salty feta crumbles.

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NUTRITION

Protein

44.5g

Fat

26.3g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

2 clove garlic

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 cup nonfat Greek yogurt

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, combine the cherry tomatoes, minced garlic, olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes in the oven for 12-15 minutes until they are soft and beginning to burst.
4
Remove the skillet from the oven and carefully pour the liquid egg whites into the tomato mixture, stirring gently to combine with the juices.
5
Crack the 3 whole eggs on top of the tomato and egg white mixture, spacing them out evenly.
6
Place the skillet back into the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks are still slightly jiggly.
7
Remove from the oven and top with crumbled feta cheese, a dollop of Greek yogurt, and freshly chopped parsley before serving.