Name: Baked Eggs with Greek Cheese and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup cottage cheese; 1 oz feta cheese; 1 cup cherry tomatoes; 0.5 tsp extra virgin olive oil; 1 cup cucumber; 0.25 tsp dried oregano; 0.13 tsp sea salt; 0.13 tsp black pepper

Baked Eggs with Greek Cheese and Tomatoes

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 Greek Cheese and Tomatoes

Whisked eggs and creamy cottage cheese baked with juicy cherry tomatoes and tangy feta for a protein-packed breakfast that feels light and airy.

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NUTRITION

Protein

50.3g

Fat

30.0g

Carbs

19.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup cottage cheese

1 oz feta cheese

1 cup cherry tomatoes

0.5 tsp extra virgin olive oil

1 cup cucumber

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with the olive oil.
2
In a medium mixing bowl, whisk together the eggs, cottage cheese, dried oregano, sea salt, and black pepper until the mixture is well combined.
3
Slice the cherry tomatoes in half and arrange them in a single layer at the bottom of the prepared baking dish.
4
Pour the egg and cottage cheese mixture over the tomatoes, then crumble the feta cheese evenly over the top.
5
Place the dish in the oven and bake for 22 to 25 minutes, or until the eggs are puffed and the center is just set.
6
While the eggs are baking, slice the cucumber into thin rounds to serve as a refreshing side.
7
Remove the baked eggs from the oven, let them rest for a few minutes, and serve immediately with the fresh cucumber.