Name: Baked Eggs with Roasted Tomatoes
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 cup cherry tomatoes; 0.25 cup red onion; 1 tsp olive oil; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh oregano; 1 clove garlic

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

Baked eggs nestled in a bed of blistered cherry tomatoes and fragrant herbs, served with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

50.0g

Fat

26.9g

Carbs

20.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

0.25 cup red onion

1 tsp olive oil

1 oz feta cheese

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

1 clove garlic

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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, diced red onion, minced garlic, and olive oil, tossing to coat evenly.
3
Roast the vegetables in the oven for 10-12 minutes until the tomatoes are soft and starting to blister.
4
Remove the dish from the oven and carefully stir in the liquid egg whites among the roasted vegetables.
5
Crack the whole eggs directly onto the tomato mixture, spacing them evenly.
6
Sprinkle the sea salt, black pepper, and crumbled feta cheese over the top of the eggs.
7
Return the dish to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
Garnish with chopped fresh oregano and serve immediately with the Greek yogurt on the side for a protein-packed finish.