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 egg whites; 1 cup cherry tomatoes; 1 cup fresh spinach; 0.5 tbsp extra virgin 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

Savory eggs baked in a vibrant nest of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a creamy, satisfying finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.1g

Fat

28.6g

Carbs

16.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

1 cup fresh spinach

0.5 tbsp extra virgin 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

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes, minced garlic, olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomato mixture for 10-12 minutes until the tomatoes begin to blister and release their juices.
4
Remove the skillet from the oven and stir in the fresh spinach, allowing the residual heat to wilt the leaves slightly.
5
Pour the egg whites over the roasted vegetables, then carefully crack the three whole eggs on top, spacing them evenly across the dish.
6
Sprinkle the crumbled feta cheese around the eggs and return the skillet to the oven.
7
Bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain soft and runny.
8
Serve immediately with a side of non-fat Greek yogurt for added creaminess and a boost of protein.