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 liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh 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

Fresh cherry tomatoes and garlic baked with protein-rich eggs and salty feta for a bubbling, vibrant dish finished with a cool dollop of Greek yogurt.

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NUTRITION

Protein

56.5g

Fat

27.4g

Carbs

16.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F.
2
Mince the garlic clove and halve the cherry tomatoes.
3
Heat the extra virgin olive oil in a small oven-safe skillet over medium heat and sauté the garlic and tomatoes until they begin to soften.
4
In a small bowl, whisk together the liquid egg whites, sea salt, and black pepper.
5
Pour the egg white mixture into the skillet over the sautéed tomatoes.
6
Carefully crack the whole eggs onto the surface of the egg white and tomato mixture, spacing them evenly.
7
Sprinkle the crumbled feta cheese and fresh oregano over the top of the skillet.
8
Transfer the skillet to the oven and bake for 10-12 minutes until the whites are fully set but the yolks remain jammy.
9
Remove from the oven and serve immediately with a dollop of non-fat Greek yogurt on the side.