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; 1 cup liquid egg whites; 1 cup cherry tomatoes; 2 cups baby spinach; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh basil

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

Protein-packed eggs and whites oven-baked over a bed of fragrant basil and blistered cherry tomatoes for a savory skillet meal.

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NUTRITION

Protein

50.2g

Fat

22.9g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

2 cups baby spinach

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh basil

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PREPARATION

1
Preheat your oven to 375°F.
2
In an oven-safe skillet, heat the extra virgin olive oil over medium heat.
3
Add the cherry tomatoes and sauté for 4-5 minutes until the skins begin to blister and soften.
4
Add the baby spinach to the skillet and toss until just wilted.
5
In a medium bowl, whisk together the liquid egg whites, sea salt, black pepper, and garlic powder.
6
Pour the egg white mixture over the vegetables in the skillet.
7
Carefully crack the 3 whole eggs on top of the mixture, spacing them out evenly.
8
Transfer the skillet to the oven and bake for 10-12 minutes, or until the whites are set but the yolks remain slightly runny.
9
Remove from the oven and garnish with freshly chopped basil before serving.