YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomato and Onion
Fresh eggs baked over a bed of savory roasted tomatoes and caramelized onions, paired with a creamy vanilla protein shake for a satisfying morning boost.
INGREDIENTS
4 large eggs
1 medium tomato
0.5 medium yellow onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 scoop vanilla protein powder
8 oz unsweetened almond milk
PREPARATION
Preheat your oven to 400°F and lightly grease a small oven-safe skillet or ceramic ramekin with the olive oil.
Slice the tomato and yellow onion into thin rounds and layer them evenly across the bottom of the prepared dish.
Sprinkle the vegetables with half of the sea salt and black pepper, then roast in the oven for 10 minutes until they begin to soften.
Carefully remove the dish from the oven and crack the four eggs directly over the roasted tomatoes and onions.
Season the tops of the eggs with the remaining salt and pepper, then return to the oven for 8 to 10 minutes until the whites are set.
While the eggs are baking, combine the vanilla protein powder and unsweetened almond milk in a blender or shaker bottle.
Process the shake until it is completely smooth and frothy, then pour into a chilled glass.
Serve the warm baked eggs immediately alongside the cold protein shake for a balanced, high-protein start to your day.