Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 1 cup baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 4 large eggs; 1.5 oz feta cheese; 0.5 cup nonfat Greek yogurt; 1 tsp fresh parsley

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

Roasted cherry tomatoes and spinach are baked with eggs and tangy feta for a vibrant, savory dish.

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NUTRITION

Protein

55.6g

Fat

34.9g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

4 large eggs

1.5 oz feta cheese

0.5 cup nonfat Greek yogurt

1 tsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
In a small oven-safe skillet, toss cherry tomatoes and baby spinach with extra virgin olive oil, sea salt, and black pepper.
3
Roast for 10 minutes until tomatoes are blistered and soft.
4
Remove from oven and create four small wells in the vegetable mixture.
5
Crack one egg into each well and sprinkle crumbled feta cheese over the top.
6
Return to the oven and bake for 8 to 12 minutes until egg whites are set but yolks remain runny.
7
Serve immediately with a dollop of nonfat Greek yogurt and a garnish of fresh parsley.