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 egg whites; 1 cup cherry tomatoes; 0.75 oz feta cheese; 0.25 cup non-fat Greek yogurt; 1 cup fresh baby spinach; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried 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

Farm-fresh eggs baked in a savory nest of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a vibrant and satisfying meal.

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NUTRITION

Protein

48.6g

Fat

27.6g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

0.75 oz feta cheese

0.25 cup non-fat Greek yogurt

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried 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 baking dish, combine the cherry tomatoes, minced garlic, olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomato mixture in the oven for 10 to 12 minutes until the tomatoes begin to burst and release their juices.
4
Remove the skillet from the oven and stir in the fresh baby spinach until it is just wilted from the residual heat.
5
Create three small wells in the tomato and spinach mixture; pour the egg whites evenly into the base of the dish, then crack one whole egg into each well.
6
Sprinkle the crumbled feta cheese over the top of the egg and vegetable mixture.
7
Place the skillet back into the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
Remove from the oven and serve immediately with a dollop of non-fat Greek yogurt on the side for added creaminess and protein.