Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.75 cup egg whites; 1 cup cherry tomatoes; 1 cup baby spinach; 0.5 oz feta cheese; 0 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Baked Eggs with Roasted Tomatoes and Feta

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 and Feta

Oven-roasted cherry tomatoes and spinach are topped with protein-rich eggs and tangy feta for a savory, golden-baked finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.1g

Fat

28.0g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.75 cup egg whites

1 cup cherry tomatoes

1 cup baby spinach

0.5 oz feta cheese

0 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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 baking dish, 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 blister and soften.
4
Remove from the oven and stir in the baby spinach until it is slightly wilted from the residual heat.
5
In a small bowl, whisk together the liquid egg whites with the sea salt, black pepper, and dried oregano.
6
Pour the egg white mixture over the roasted vegetables in the skillet.
7
Carefully crack the 4 whole eggs on top of the mixture, spacing them out evenly.
8
Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.
9
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 soft and jammy.
10
Remove from the oven and serve immediately while hot.