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 baby spinach; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.5 cup plain non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh oregano

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 eggs and vibrant cherry tomatoes oven-baked until the yolks are velvety, served with a dollop of tangy Greek yogurt and a sprinkle of salty feta.

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NUTRITION

Protein

50.2g

Fat

26.1g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup plain non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

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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, sea salt, and black pepper.
3
Roast the tomatoes in the oven for 10 minutes until they begin to burst and release their juices.
4
Remove the skillet from the oven and stir in the baby spinach until it is slightly wilted from the residual heat.
5
Pour the liquid egg whites evenly over the vegetables, then carefully crack the whole eggs on top, spacing them evenly.
6
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain soft and runny.
7
Remove from the oven and garnish with the crumbled feta cheese and fresh oregano.
8
Serve immediately with a side dollop of plain Greek yogurt for extra creaminess and protein.