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; 1 cup liquid egg whites; 1 cup cherry tomatoes; 1.5 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 0.25 tsp dried oregano; 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

Baked eggs and roasted cherry tomatoes seasoned with garlic and topped with tangy feta cheese for a savory, protein-rich start.

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NUTRITION

Protein

53.4g

Fat

29.3g

Carbs

12.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1.5 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.25 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, and black pepper.
3
Place the skillet in the oven and roast for 10-12 minutes until the tomatoes are soft and just beginning to burst.
4
While the tomatoes roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.
5
Remove the skillet from the oven and carefully pour the egg mixture over the roasted tomatoes.
6
Sprinkle the dried oregano and crumbled feta cheese evenly over the top of the eggs.
7
Return the skillet to the oven and bake for 8-10 minutes, or until the eggs are set and the feta is slightly softened.
8
Garnish with freshly chopped parsley and serve immediately.