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 Liquid egg whites; 1 cup Cherry tomatoes; 1 cup Baby spinach; 1 tbsp Extra virgin olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 oz Feta cheese; 1 tbsp Fresh basil

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

Fresh cherry tomatoes and spinach are roasted in olive oil until bursting, then baked with protein-rich eggs and salty feta for a savory, bubbling breakfast skillet.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.7g

Fat

35.8g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup Liquid egg whites

1 cup Cherry tomatoes

1 cup Baby spinach

1 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 oz Feta cheese

1 tbsp Fresh basil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F.
2
In a small oven-safe skillet, toss cherry tomatoes and minced garlic with olive oil, sea salt, and black pepper.
3
Roast tomatoes for 10 minutes until they 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.
5
Pour the liquid egg whites into the skillet, then carefully crack the whole eggs on top, spacing them evenly.
6
Sprinkle the feta cheese over the egg mixture.
7
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.
8
Garnish with chopped fresh basil before serving.