Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 oz feta cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 tbsp 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

Farm-fresh eggs and lean egg whites baked until set with blistered, juicy cherry tomatoes and tangy feta cheese for a savory, protein-packed start to your day.

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NUTRITION

Protein

53.4g

Fat

34.1g

Carbs

13.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, combine the cherry tomatoes, minced garlic, dried oregano, and extra virgin olive oil.
3
Roast the tomatoes for 10-12 minutes until they are blistered and have released some of their juices.
4
While tomatoes roast, whisk together the liquid egg whites, sea salt, and black pepper in a small bowl.
5
Remove the skillet from the oven and pour the egg white mixture over the roasted tomatoes.
6
Carefully crack the four whole eggs into the skillet, spacing them out evenly across the surface.
7
Sprinkle the crumbled feta cheese over the top of the egg mixture.
8
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully opaque and the whole eggs are cooked to your preference.
9
Garnish with fresh chopped parsley and serve immediately.