Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 3 large eggs; 0.75 cup liquid egg whites; 1.5 oz feta cheese; 1 tbsp fresh parsley

Baked Eggs with Roasted Tomatoes and Feta

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 and Feta

Cherry tomatoes roasted until they burst are topped with protein-rich eggs and tangy feta, creating a bubbling and savory skillet meal.

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NUTRITION

Protein

48.1g

Fat

29.4g

Carbs

11.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

3 large eggs

0.75 cup liquid egg whites

1.5 oz feta cheese

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
In a small oven-safe skillet or baking dish, toss the cherry tomatoes with olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes for 10 minutes until they begin to soften and burst.
4
Remove the skillet from the oven and carefully pour the liquid egg whites over the tomatoes.
5
Crack the whole eggs into the skillet, spacing them out evenly.
6
Sprinkle the crumbled feta cheese over the top of the egg mixture.
7
Return the skillet to the oven and bake for 8-10 minutes, or until the whites are set but the yolks remain slightly runny.
8
Garnish with freshly chopped parsley before serving hot.