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; 1 cup cherry tomatoes; 1 cup baby spinach; 1 tbsp extra virgin olive oil; 1 cup nonfat plain Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh oregano; 1 clove garlic

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

Baked eggs nestled in a bed of blistered cherry tomatoes and wilted spinach, finished with a dollop of velvety Greek yogurt for a protein-packed start.

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NUTRITION

Protein

44.5g

Fat

29g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup cherry tomatoes

1 cup baby spinach

1 tbsp extra virgin olive oil

1 cup nonfat plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

1 clove garlic

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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, 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 release their juices.
4
Remove the skillet from the oven and stir in the baby spinach until it is slightly wilted from the residual heat.
5
Use a spoon to create three small wells in the tomato and spinach mixture.
6
Carefully crack one egg into each well, then season the entire dish with sea salt, black pepper, and fresh oregano.
7
Return the skillet to the oven and bake for 8 to 10 minutes until the egg whites are set and opaque, but the yolks remain soft.
8
Serve the baked eggs immediately with the cold Greek yogurt on the side to add a creamy, high-protein contrast.