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

Cherry tomatoes and spinach roasted until blistered and tender, topped with farm-fresh eggs and tangy feta for a vibrant, protein-packed skillet breakfast.

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NUTRITION

Protein

43.0g

Fat

27.4g

Carbs

14.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

0.5 oz feta cheese

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, combine the cherry tomatoes and minced garlic with the olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes in the oven for 10-12 minutes until they begin to blister and release their juices.
4
Remove the skillet from the oven and stir in the fresh baby spinach until it is just slightly wilted from the residual heat.
5
Whisk the liquid egg whites and pour them evenly over the roasted vegetables.
6
Carefully crack the 3 whole eggs on top of the mixture, spacing them out evenly.
7
Sprinkle the crumbled feta cheese over the top and return the skillet to the oven.
8
Bake for another 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
9
Remove from the oven and serve immediately with a dollop of non-fat Greek yogurt on the side for added creaminess.