Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 0.25 cup red onion; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 cup fresh spinach; 4 large eggs; 0.5 cup liquid egg whites; 0.5 oz feta cheese; 0.25 cup nonfat plain Greek yogurt

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 red onion are roasted until blistered and sweet, then baked with protein-rich eggs and tangy feta for a vibrant, savory breakfast.

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NUTRITION

Protein

56.2g

Fat

25.8g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

0.25 cup red onion

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 cup fresh spinach

4 large eggs

0.5 cup liquid egg whites

0.5 oz feta cheese

0.25 cup nonfat plain Greek yogurt

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small cast-iron skillet or oven-safe baking dish, toss the cherry tomatoes and diced red onion with olive oil, sea salt, black pepper, and dried oregano.
3
Roast the vegetables in the oven for 12 minutes until the tomatoes are blistered and the onions have softened.
4
Remove the skillet from the oven and stir in the fresh spinach until it wilts into the hot tomato mixture.
5
Pour the liquid egg whites evenly over the roasted vegetables.
6
Carefully crack the four whole eggs on top of the mixture, spacing them out and ensuring the yolks remain intact.
7
Sprinkle the crumbled feta cheese around the eggs.
8
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks are still slightly runny.
9
Remove from the oven and serve immediately with a dollop of cool Greek yogurt on top for added creaminess.