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; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 1 tsp 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

Farm-fresh eggs and egg whites baked until set over blistering cherry tomatoes and salty feta cheese, finished with a bright sprinkle of fresh basil.

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NUTRITION

Protein

44.7g

Fat

26.7g

Carbs

10.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp 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 400°F (200°C).
2
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes with the extra virgin olive oil, garlic powder, sea salt, and black pepper.
3
Roast the tomatoes in the oven for 10 to 12 minutes until they are blistering and just beginning to burst.
4
Carefully remove the skillet from the oven and pour the liquid egg whites over the tomatoes.
5
Gently crack the three whole eggs into the skillet, spacing them evenly on top of the tomato and egg white mixture.
6
Sprinkle the crumbled feta cheese around the eggs.
7
Return the dish to the oven and bake for another 8 to 10 minutes, or until the egg whites are fully opaque and set, but the yolks are still slightly soft.
8
Remove from the oven and garnish with fresh torn basil leaves before serving warm.