Name: Baked Eggs with Feta and 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; 1.5 oz feta cheese; 1 cup cherry tomatoes; 1 cup baby spinach; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 cup non-fat Greek yogurt; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Feta and Tomatoes

Farm-fresh eggs and silky egg whites baked in a savory tomato-feta sauce, creating a bubbling and fragrant Mediterranean skillet meal.

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NUTRITION

Protein

46.6g

Fat

29.1g

Carbs

14.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1.5 oz feta cheese

1 cup cherry tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup non-fat Greek yogurt

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, heat the olive oil over medium heat and sauté the minced garlic and halved cherry tomatoes until the tomatoes begin to soften and release their juices.
3
Add the baby spinach to the skillet and stir until just wilted, then season the mixture with dried oregano, sea salt, and black pepper.
4
Pour the liquid egg whites evenly over the vegetable base, then carefully crack the three whole eggs on top, spacing them evenly.
5
Sprinkle the crumbled feta cheese around the eggs and across the tomato mixture.
6
Place the skillet in the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks remain slightly soft.
7
Remove from the oven and serve immediately with a dollop of Greek yogurt on top for added creaminess.