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.

Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Fresh cherry tomatoes and spinach roasted until tender, then topped with protein-rich eggs and tangy feta for a savory, golden-baked finish.

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NUTRITION

460kcal
Protein
43.8g
Fat
26g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 cup fresh baby spinach

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe baking dish or cast-iron skillet, toss the cherry tomatoes and minced garlic with the extra virgin olive oil and a pinch of the 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 dish from the oven and stir in the fresh baby spinach until it is slightly wilted from the residual heat.

  • 5

    In a separate small bowl, whisk together the liquid egg whites with the dried oregano and the remaining salt and pepper.

  • 6

    Pour the seasoned egg white mixture over the roasted vegetables in the dish.

  • 7

    Carefully crack the 3 whole eggs on top of the mixture, spacing them out evenly to ensure even cooking.

  • 8

    Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.

  • 9

    Return the dish to the oven and bake for 8-12 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.

  • 10

    Remove from the oven and let rest for 2 minutes before serving directly from the dish.

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.

Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Fresh cherry tomatoes and spinach roasted until tender, then topped with protein-rich eggs and tangy feta for a savory, golden-baked finish.

NUTRITION

460kcal
Protein
43.8g
Fat
26g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 cup fresh baby spinach

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe baking dish or cast-iron skillet, toss the cherry tomatoes and minced garlic with the extra virgin olive oil and a pinch of the 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 dish from the oven and stir in the fresh baby spinach until it is slightly wilted from the residual heat.

  • 5

    In a separate small bowl, whisk together the liquid egg whites with the dried oregano and the remaining salt and pepper.

  • 6

    Pour the seasoned egg white mixture over the roasted vegetables in the dish.

  • 7

    Carefully crack the 3 whole eggs on top of the mixture, spacing them out evenly to ensure even cooking.

  • 8

    Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.

  • 9

    Return the dish to the oven and bake for 8-12 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.

  • 10

    Remove from the oven and let rest for 2 minutes before serving directly from the dish.