Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup cherry tomatoes; 2 cups 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; 0.25 cup nonfat Greek yogurt

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 roasted until blistered and tender, then topped with protein-rich eggs and salty feta for a savory, bubbling breakfast bake.

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NUTRITION

Protein

53.1g

Fat

22.5g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

2 cups 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

0.25 cup nonfat Greek yogurt

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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, combine the cherry tomatoes, minced garlic, and extra virgin olive oil.
3
Roast the tomatoes in the oven for 10 to 12 minutes until they begin to burst and release their juices.
4
Remove the dish from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves slightly.
5
Pour the liquid egg whites evenly over the vegetable mixture, then carefully crack the two whole eggs on top, keeping the yolks intact.
6
Season the dish with sea salt, black pepper, and dried oregano, then sprinkle the crumbled feta cheese over the top.
7
Place the dish back into the oven and bake for 12 to 15 minutes, or until the egg whites are fully set and the yolks are cooked to your preference.
8
Remove from the oven and serve immediately with a dollop of nonfat Greek yogurt on the side for added creaminess.