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; 0.5 cup Liquid egg whites; 1.5 oz Feta cheese; 1 cup Cherry tomatoes; 2 cup Fresh spinach; 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

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-baked eggs nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with tangy, creamy feta cheese for a savory finish.

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NUTRITION

Protein

47.7g

Fat

37.3g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

0.5 cup Liquid egg whites

1.5 oz Feta cheese

1 cup Cherry tomatoes

2 cup Fresh spinach

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 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 olive oil, sea salt, and black pepper.
3
Roast the tomatoes for 10-12 minutes until they begin to burst and release their juices.
4
Remove the skillet from the oven and stir in the fresh spinach, allowing it to wilt slightly from the residual heat.
5
Pour the liquid egg whites over the vegetables and stir gently to combine.
6
Create four small wells in the mixture and carefully crack one egg into each well.
7
Sprinkle the crumbled feta cheese and red pepper flakes evenly over the top.
8
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.
9
Serve immediately while warm and bubbly.