Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup non-fat Greek yogurt; 1 cup cherry tomatoes; 1 cup fresh spinach; 1.5 oz feta cheese; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.13 tsp red pepper flakes

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-roasted cherry tomatoes and spinach blistered until juicy, then baked with protein-packed eggs and tangy feta for a savory, nutrient-dense start to the day.

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NUTRITION

Protein

45.9g

Fat

36.0g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup non-fat Greek yogurt

1 cup cherry tomatoes

1 cup fresh spinach

1.5 oz feta cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

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PREPARATION

1
Preheat oven to 400°F.
2
In a small oven-safe skillet, toss cherry tomatoes, minced garlic, and spinach with olive oil, sea salt, and black pepper.
3
Roast the vegetables for 10 minutes until the tomatoes are blistered and the spinach has wilted.
4
Remove the skillet from the oven and stir in the non-fat Greek yogurt until well combined.
5
Create four small wells in the mixture and crack one egg into each.
6
Sprinkle the crumbled feta cheese and red pepper flakes over the eggs.
7
Return the skillet to the oven and bake for 8-10 minutes until the egg whites are opaque and the yolks are still soft.