Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup egg whites; 1 cup cherry tomatoes; 1 cup fresh spinach; 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; 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

Vibrant cherry tomatoes and spinach roasted until blistered, then topped with protein-rich eggs and tangy feta for a savory, oven-baked finish.

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NUTRITION

Protein

51.4g

Fat

33.6g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

1 cup fresh spinach

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

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
In a small oven-safe skillet, toss the cherry tomatoes and spinach with the olive oil.
3
Roast the vegetables for 10 minutes until the tomatoes begin to blister and the spinach wilts.
4
Remove the dish from the oven and pour the egg whites over the roasted vegetables.
5
Carefully crack the four whole eggs on top, spacing them evenly.
6
Sprinkle with crumbled feta cheese, sea salt, and black pepper.
7
Return the dish to the oven and bake for 8 to 12 minutes, or until the whites are set and the yolks remain runny.
8
Remove from the oven, dollop with Greek yogurt, and garnish with fresh parsley before serving.