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 olive oil; 1 oz feta cheese; 0.5 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

Oven-roasted cherry tomatoes and spinach baked with protein-rich eggs and tangy feta for a vibrant, savory breakfast that feels indulgent yet clean.

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NUTRITION

Protein

50.8g

Fat

27.4g

Carbs

17.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 tsp olive oil

1 oz feta cheese

0.5 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.
2
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the olive oil until evenly coated.
3
Place the dish in the oven and roast the tomatoes for 10 minutes until they begin to soften and burst.
4
Remove the dish from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves.
5
Pour the liquid egg whites over the vegetables, then carefully crack the 3 whole eggs on top, spacing them evenly.
6
Sprinkle the sea salt, black pepper, dried oregano, and crumbled feta cheese over the eggs.
7
Return the dish to the oven and bake for 8 to 12 minutes, or until the egg whites are fully set but the yolks remain jammy.
8
Remove from the oven and serve immediately with a side of non-fat Greek yogurt for added creaminess and protein.