Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 1.5 oz feta cheese; 1 cup cherry tomatoes; 0.5 cup non-fat Greek yogurt; 0.5 tbsp extra virgin olive oil; 1 cup fresh spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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.

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Oven-roasted cherry tomatoes and creamy feta cheese provide a savory base for protein-rich eggs baked until the whites are set and the yolks remain velvety.

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NUTRITION

Protein

53.6g

Fat

32.8g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1.5 oz feta cheese

1 cup cherry tomatoes

0.5 cup non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet, toss the cherry tomatoes with olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes for 10 minutes until they begin to soften and burst.
4
Remove the skillet from the oven and stir in the fresh spinach until it begins to wilt from the heat.
5
Pour the liquid egg whites over the vegetables, then carefully crack the whole eggs on top.
6
Sprinkle the crumbled feta cheese around the eggs.
7
Bake for another 8 to 10 minutes until the egg whites are fully opaque and the yolks are still soft.
8
Serve the baked eggs warm with a side of non-fat Greek yogurt for added protein and a creamy finish.