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; 0.5 cup egg whites; 1 cup cherry tomatoes; 0.5 cup Greek yogurt; 1 oz feta cheese; 0.5 tbsp olive oil; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tsp oregano

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-baked eggs nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a savory and vibrant morning meal.

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NUTRITION

Protein

50.7g

Fat

28.8g

Carbs

17.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

0.5 cup Greek yogurt

1 oz feta cheese

0.5 tbsp olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp oregano

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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, minced garlic, and olive oil.
3
Roast the tomatoes for 10 to 12 minutes until they are soft and the skins begin to blister.
4
Remove the dish from the oven and stir in the baby spinach until it is slightly wilted from the residual heat.
5
In a small bowl, whisk the egg whites into the Greek yogurt until well combined, then pour this mixture over the roasted vegetables.
6
Use a spoon to create three small wells in the mixture and carefully crack one whole egg into each well.
7
Sprinkle the sea salt, black pepper, and crumbled feta cheese evenly over the top.
8
Return the dish to the oven and bake for 12 to 15 minutes, or until the egg whites are fully set but the yolks are still slightly soft.
9
Garnish with fresh oregano and serve immediately while hot.