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; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 cup baby spinach; 1 clove garlic; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh parsley

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

Wholesome eggs baked with juicy roasted cherry tomatoes, wilted spinach, and tangy feta cheese for a savory and vibrant morning meal.

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NUTRITION

Protein

44.4g

Fat

26.6g

Carbs

12.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 cup baby spinach

1 clove garlic

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or a deep ceramic ramekin, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.
3
Place the skillet in the oven and roast for 10 minutes until the tomatoes begin to burst and release their juices.
4
Remove the skillet from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves slightly.
5
In a small bowl, whisk the liquid egg whites with sea salt and black pepper, then pour the mixture over the roasted vegetables in the skillet.
6
Carefully crack the three whole eggs on top of the egg white and vegetable mixture, spacing them out evenly.
7
Sprinkle the crumbled feta cheese over the top of the eggs.
8
Return the skillet to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
9
Garnish with chopped fresh parsley and serve immediately while hot.