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 cup baby spinach; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp 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

Fresh cherry tomatoes and spinach are oven-roasted until bursting and then topped with protein-rich eggs and salty feta for a vibrant, savory morning start.

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NUTRITION

Protein

50.2g

Fat

26.2g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Place the cherry tomatoes and baby spinach into a small oven-safe skillet or ceramic baking dish.
3
Drizzle the vegetables with extra virgin olive oil and sprinkle with half of the sea salt and black pepper.
4
Roast the vegetables for 10 minutes until the tomatoes begin to burst and the spinach has wilted.
5
In a small bowl, lightly whisk the whole eggs and liquid egg whites together until combined.
6
Remove the baking dish from the oven and carefully pour the egg mixture over the roasted vegetables.
7
Crumble the feta cheese over the top and season with the remaining sea salt and black pepper.
8
Return the dish to the oven and bake for 8 to 10 minutes until the egg whites are fully set but the yolks remain slightly soft.
9
Garnish with fresh parsley and serve immediately with a dollop of non-fat Greek yogurt on the side for extra creaminess.