Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cherry tomatoes; 2 cups Baby spinach; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 large Eggs; 1 cup Liquid egg whites; 1 oz Feta cheese; 1 tbsp Fresh basil

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

Cherry tomatoes and baby spinach roasted until tender, then topped with eggs and salty feta crumbles for a savory, oven-baked meal.

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NUTRITION

Protein

46.1g

Fat

22.0g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cherry tomatoes

2 cups Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 large Eggs

1 cup Liquid egg whites

1 oz Feta cheese

1 tbsp Fresh basil

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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 and baby spinach.
3
Drizzle with olive oil and sprinkle with sea salt and black pepper, tossing to coat the vegetables evenly.
4
Place the dish in the oven and roast for 8-10 minutes until the tomatoes begin to burst and the spinach is wilted.
5
Remove the dish from the oven and pour the liquid egg whites over the roasted vegetables.
6
Carefully crack the two whole eggs on top of the egg white mixture, keeping the yolks intact.
7
Sprinkle the crumbled feta cheese over the top of the eggs.
8
Return the dish to the oven and bake for an additional 10-12 minutes, or until the egg whites are fully set and the yolks are cooked to your preference.
9
Garnish with freshly chopped basil and serve warm.