Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 1 cup cherry tomatoes; 2 cup baby spinach; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

Oven-baked eggs nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a savory and satisfying finish.

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NUTRITION

Protein

51.5g

Fat

26.5g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

2 cup baby spinach

1 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes with extra virgin olive oil, sea salt, black pepper, and garlic powder.
3
Roast the tomatoes for 10 minutes until they are soft and just beginning to burst.
4
Remove the dish from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves slightly.
5
Pour the egg whites evenly over the vegetable mixture, then carefully crack the three whole eggs on top, keeping the yolks intact.
6
Sprinkle the crumbled feta cheese over the eggs and vegetables.
7
Return the dish to the oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
Serve immediately with a dollop of non-fat Greek yogurt on the side for added creaminess and protein.