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 fresh spinach; 0.5 tbsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 0.5 cup liquid egg whites; 3 large eggs; 0.5 cup plain non-fat 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 are roasted until bursting, then topped with protein-rich eggs and baked until the whites are set and the yolks remain velvety.

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NUTRITION

Protein

56.4g

Fat

23.3g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 cup fresh spinach

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.5 cup liquid egg whites

3 large eggs

0.5 cup plain non-fat 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
Season the tomato mixture with sea salt, black pepper, and dried oregano, then toss to coat evenly.
4
Roast in the oven for 10 to 12 minutes until the tomatoes are soft and starting to blister.
5
Remove the skillet from the oven and stir in the fresh spinach until it is just wilted from the residual heat.
6
Pour the liquid egg whites over the vegetables and then carefully crack the three whole eggs on top.
7
Return the skillet to the oven and bake for another 8 to 10 minutes, or until the egg whites are fully set but the yolks are still soft.
8
Serve the dish warm with a dollop of plain non-fat Greek yogurt on the side for added creaminess and protein.