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; 0.5 oz feta cheese; 1 tsp extra virgin olive oil; 1 slice sprouted grain bread; 0.5 cup plain non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil; 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-baked eggs and egg whites nestled among blistered, juicy cherry tomatoes and savory feta cheese, served alongside toasted sprouted bread and a dollop of cool Greek yogurt.

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NUTRITION

Protein

51.7g

Fat

24.4g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

0.5 oz feta cheese

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.5 cup plain non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Mince the garlic and place it in a small oven-safe skillet or ramekin along with the cherry tomatoes and olive oil.
3
Roast the tomatoes in the oven for 10 minutes until they begin to soften and the skins start to blister.
4
Remove the skillet from the oven and carefully pour the liquid egg whites around the tomatoes.
5
Crack the three whole eggs directly on top of the tomato and egg white mixture.
6
Sprinkle the sea salt, black pepper, and crumbled feta cheese over the eggs.
7
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 slightly soft.
8
While the eggs bake, toast the sprouted grain bread until golden brown.
9
Remove the eggs from the oven, garnish with freshly chopped basil, and serve immediately with the toast and a side of Greek yogurt.